When I think of eggs, I think of breakfast. Eggs are probably the most popular breakfast food, all over the world. And so many preparations to choose from! Scrambled eggs, egg whites, poached eggs, eggs Benedict, omelet, fried eggs, hard boiled, soft boiled, over easy, and so many others.

I love those buffet breakfasts where I get to pick the ingredients for a made-to-order omelet. I’m fascinated with the way every omelet these chefs make is different, but turns out perfect. They often have 4 different omelets going simultaneously!

 

Why eggs?

Here’s why:

  1. I find eggs easy to cook. If I have busy days, eggs are one of the least time-consuming of all breakfasts.
  2. They are versatile: they can disappear into a dish (cakes, muffins, pies), or they can stand out on their own.
  3. I love the way they taste: it is heard to ruin eggs, unless you’re trying to make an omelet and turn it into a scrambled egg!
  4. Lastly, they are full of nutrition: eggs are regarded a ‘complete’ source of protein, as they contain all eight essential amino acids.

 

My parents started us on eggs at a very young age. Though they never ate eggs themselves, since we were vegetarians, they were willing to make an exception. One thing was odd though. My stomach used to hurt whenever I ate boiled eggs. I never had this problem with omelets or scrambled eggs! We never figured that one out and it is long forgotten, since this issue lasted only a few years.

 

Egg Curry

Indians like to make a curry with almost everything and eggs are no exception! While eggs are mostly eaten for breakfast world over, this is not necessarily the case with Indian cuisine. Egg bhurji for instance, a popular scrambled egg dish made with onions, tomatoes and spices, is served as an appetizer. It is also served with naan, roti or other Indian bread.

My friend, who is from the northern part of India, taught me this recipe years ago. I make incisions to boiled eggs, dry them and then saute till they get slightly crisp outside. Tomatoes bring in the tangy taste and onions add a natural, mild sweetness. The spices-ginger/garlic, turmeric, chili powder, garam masala and coriander powder add a nice spicy flavor that comes together in this delicious recipe. I love to eat egg curry with hot rotis, Brown Jeera Rice, or Jeera Quinoa.

 

Why is this Healthy?

Eggs are regarded a ‘complete’ source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet. Don’t discard the yolk! And truly pasture-raised eggs are way better than the ones that you’d find in the grocery store. So, find a farmer’s market or a coop near you for farm fresh eggs!

 

Love eggs? Then, do check out our other yummy egg recipes:

 

Check out our other yummy curry recipes:

 

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Egg Curry

This deliciously tangy and spicy curry is wholesome. Make a spicy egg curry sandwich, mix it in your salad for that extra spice and protein, or enjoy with hot rotis. Super yummy!
Course Main Course
Cuisine Indian
Keyword Curry, Eggs, Garam Masala, Garlic, Ginger, Indian, Onion, Spices, Spicy, Tomato
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Boiling Eggs/Removing Shells 15 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 189kcal

Ingredients

  • 3 Eggs - Pasture raised, boiled, shelled
  • 1/4 Pound Tomato
  • 1 Cup Onion - fine cut
  • 1/4 Cup Cilantro - fine cut
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chili Powder
  • 3/4 Teaspoon Garam Masala
  • 3/4 Teaspoon Coriander Powder
  • 1/4 Teaspoon Sea Salt - or to taste
  • 2 1/2 Teaspoons Coconut Oil - (or olive oil)

Instructions

  • Do you have everything ready to go?: Boiled eggs, diced tomatoes, diced onion, ginger/garlic blend, cilantro and spices.
  • Dry and make slits in the boiled eggs randomly to ensure spices get absorbed. Set IP to 'sauté' mode. Heat oil and sauté the eggs till they are slightly crispy/brownish on the outside. Set them aside.
  • Now sauté onions. Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well.
  • Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder. Stir well to ensure that the spices blend in evenly.
  • Add the sautéed eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices (this will help flavor the eggs but not necessarily make them spicy). Sprinkle cilantro and mix well.
  • Serve hot with fresh rotis.

Video

Notes

Egg curry can be had by itself or with a host of other sides like Brown Jeera Rice, or Jeera Quinoa., Cauliflower Rice or Methi Paratha.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Egg Curry
Amount per Serving
Calories
189
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
246
mg
82
%
Sodium
 
400
mg
17
%
Potassium
 
342
mg
10
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
1112
IU
22
%
Vitamin C
 
14
mg
17
%
Calcium
 
66
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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