Get some vegetable servings in at breakfast--baking eggs on top of curried vegetables is simple and delicious. Make it a meal: Serve with grilled country bread and sliced fresh fruit.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and saute until softened, 3 to 5 minutes. Stir in curry powder and cook, stirring, for 1 minute. Add mushrooms, green peppers and squash or zucchini; saute until the mushrooms are limp and exude their liquid. Add tomatoes and mash with a wooden spoon. Stir in crushed red pepper, if using, and simmer, uncovered, for 10 minutes. Stir in tomato paste and season with salt and pepper.

  • Spread the vegetable mixture evenly over the bottom of a shallow 3-quart baking dish. Make 4 wells in the vegetable mixture and break an egg into each one. Season eggs with salt and pepper. Bake until the eggs are set, 12 to 15 minutes. Gently transfer eggs to plates with a large spoon and surround with the vegetable mixture. Serve with toasted bread.


Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition Facts

161.6 calories; protein 11g 22% DV; carbohydrates 14.3g 5% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 7.4g; fat 8g 12% DV; saturated fat 2g 10% DV; cholesterol 186mg 62% DV; vitamin a iu 946.8IU 19% DV; vitamin c 49.8mg 83% DV; folate 68.7mcg 17% DV; calcium 90.1mg 9% DV; iron 2.5mg 14% DV; magnesium 41.3mg 15% DV; potassium 737.6mg 21% DV; sodium 340.7mg 14% DV; thiamin 0.7mg 71% DV.