Tomato Egg Curry

Name: Tomato Egg Curry Recipe
Yield: 4
Ingredients: 1 T. olive oil; 1 large onion halved and thinly sliced; 1 t. finely grated ginger root; 2 garlic cloves crushed; 2 T. curry powder; 1 x 14 oz can diced tomatoes; 1 t. honey or sugar; 8 lg. eggs hard boiled peeled and halved; salt; 1/4 c. low fat yogurt to drizzle over

(2)

Number of Servings: 4

Ingredients

1 T. olive oil1 large onion, halved and thinly sliced1 t. finely grated ginger root2 garlic cloves, crushed2 T. curry powder1 x 14 oz can diced tomatoes1 t. honey or sugar8 lg. eggs, hard boiled, peeled and halvedsalt1/4 c. low fat yogurt to drizzle over

Directions

Heat the oil in a large, nonstick frying pan and add th onion. Cook over medium heat for 10-12 minutes until softened and lightly golden. Add the ginger garlic, and curry powder, and stir and cook for 1 minutes. Stir in the chopped tomatoes and sugar, bring the mixture to a boil, reduce the heat, cover, and cook gently for 10-12 minutes, stirring often. Carefully add the eggs to the mixture and heat through gently until warmed. Drizzle with the yogurt, sprinkle with the coriander and cumin seeds, season, and serve immediately with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CORYPHELLA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 218.4
Total Fat: 12.1 g
Cholesterol: 318.9 mg
Sodium: 326.8 mg
Total Carbs: 12.5 g
Dietary Fiber: 2.6 g
Protein: 14.0 g

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Member Reviews

EXENEC
This was really good! I used half the curry powder and poached eggs separately. Next time I will try the recipe as is. - 3/5/13