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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 teaspoons canola oil
1 onion, chopped
1 green bell pepper, cut into 1-inch dice
1 jalapeno pepper, seeded and finely chopped
2 teaspoons finely chopped fresh ginger
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
1 14-ounce can reduced-sodium chicken or vegetable broth
1/4 cup nonfat plain yogurt
2 tablespoons chopped fresh parsley, divided
2 teaspoons lemon juice
4 large hard-cooked eggs, peeled and cut in wedges (see Tip)

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 jalapeños 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 INFORMATION: Per serving: 158 calories; 8 g fat (2 g sat, 4 g mono); 214 mg cholesterol; 12 g carbohydrate; 10 g protein; 2 g fiber; 122 mg sodium; 228 mg potassium.
Nutrition bonus: Vitamin C (55% daily value), Selenium (24% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 medium-fat meat, 1/2 fat

TIP: 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.