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20 minute dinner recipes

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Curried Eggs

http://www.eatingwell.com/recipes/curried_eggs.html

From EatingWell:  May/June 1994

Curried vegetables are a spicy counterpoint to hard-cooked eggs. Serve with sliced fresh fruit and whole-grain toast for a tasty brunch or easy supper.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium heat. Add onions and green peppers and cook, stirring, until onions begin to color, about 5 minutes. Add jalapeƱos and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth and cook, stirring, until smooth and thickened, about 1 minute.
  2. Remove pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Gently stir eggs into the sauce. Cover the pan to let the eggs warm through for 2 minutes. Sprinkle with the remaining 1 1/2 teaspoons parsley and serve.

Nutrition

Per serving : 158 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 214 mg Cholesterol; 12 g Carbohydrates; 10 g Protein; 2 g Fiber; 122 mg Sodium; 228 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium-fat meat, 1/2 fat

Tips & Notes