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. Source: EatingWell Magazine, May/June 1994

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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 jalapenos 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.

    Advertisement
  • 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.

Tips

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition Facts

154 calories; 8.1 g total fat; 1.9 g saturated fat; 187 mg cholesterol; 308 mg sodium. 326 mg potassium; 10.7 g carbohydrates; 2.2 g fiber; 4 g sugar; 9.9 g protein; 570 IU vitamin a iu; 34 mg vitamin c; 52 mcg folate; 80 mg calcium; 2 mg iron; 21 mg magnesium;