Try this Simple Curried Eggs recipe, or contribute your own.
Suggest a better descriptionPlace the eggs in a saucepan and cover with water. Bring to the boil and simmer for 10 minutes. Pour off the hot water and immediately put the saucepan under cold running water (add a few blocks of ice) while cracking the shells. Leave the water dribbling through the saucepan until the eggs are quite cold. This will prevent the eggs from getting a blue edge to the yolks. Remove the shells and place the eggs in a bowl. Cover with cold water and set aside.
Fry the slices of two of the onions and the garlic very slowly in 60 ml of the olive oil until soft and golden in colour. Add the curry powder and fry for about 2 minutes. Stir in the coconut milk and tomatoes and bring to the boil. Reduce the heat and simmer for 10-12 minutes.
Add the chutney, brown sugar and lemon juice and season with sea salt and freshly milled black pepper.
In the meantime, fry the remaining onion in the remaining 60 ml olive oil until well browned and almost crisp. Remove carefully from the oil and drain on kitchen paper.
Fry the almonds in the same oil until light brown, and then follow with the sultanas (which will puff up), and briefly the parsley. Drain the almonds, sultanas and parsley on kitchen paper.
When ready to serve, heat the eggs in the sauce. Place the rice on a platter and spoon the eggs in the sauce down the centre. Garnish with the fried onions, almonds, sultanas and parsley.
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Serving Size: 1 (232g) | ||
Recipe Makes: 1 | ||
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Calories: 1283 | ||
Calories from Fat: 1195 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.8g | 177 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 94.2g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 478.2mg | 13 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 15.3g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1283
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