Heart-Healthy Curried Eggs

Elevate your mealtime with "Heart-Healthy Curried Eggs," a flavorful and nourishing spin on a classic dish. This recipe combines tender, perfectly boiled eggs with a rich, aromatic curry sauce infused with turmeric, cumin, and coriander for an anti-inflammatory boost. The creamy base, made from low-fat coconut milk and low-sodium vegetable broth, keeps it light yet indulgent. Packed with the goodness of fresh ginger, garlic, and a hint of spice, this dish is finished with a sprinkle of fresh cilantro for a burst of color and herbaceous flavor. Ready in just 35 minutes, this heart-smart recipe is perfect served over steamed brown rice or whole-grain bread, making it an effortlessly healthy and satisfying meal option.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Eggs
• 1 tablespoon Olive oil
• 1 medium, finely chopped Onion
• 2 finely minced Garlic cloves
• 1 inch piece, grated Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon Curry powder
• 14 ounces Canned tomatoes
• 1 cup Low-sodium vegetable broth
• 0.5 cup Low-fat coconut milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Begin by boiling the eggs: place them in a saucepan and cover with water. Bring to a boil over medium heat, then turn off the heat and cover the pan. Let sit for 12 minutes before transferring the eggs to an ice bath to cool.

Step 2

While the eggs are cooling, heat the olive oil in a large non-stick skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes, or until translucent.

Step 3

Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the turmeric, cumin, coriander, and curry powder to the skillet. Stir and cook for 1-2 minutes to allow the spices to bloom.

Step 5

Pour in the canned tomatoes along with their juice, breaking them up with a spoon. Add the vegetable broth and bring the mixture to a simmer.

Step 6

Stir in the coconut milk, salt, and black pepper, adjusting the seasoning to taste. Let simmer for 10 minutes.

Step 7

Meanwhile, peel the cooled eggs and cut them in half. Carefully add them to the simmering curry sauce.

Step 8

Simmer the eggs in the curry for an additional 5 minutes to allow the flavors to meld.

Step 9

Garnish the dish with freshly chopped cilantro before serving.

Step 10

Serve hot, ideally with whole-grain bread or steamed brown rice, for a heart-healthy meal.

Nutrition Facts

Serving size	1161.6 grams (1161.6g)

Amount per serving	% Daily Value*
Calories	731

Total Fat 48.40g	62%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 4.70g
Cholesterol 752mg	251%
Sodium 4184mg	182%
Total Carbohydrate 42.00g	15%
Dietary Fiber 11.50g	41%
Total Sugars 20.70g
Protein 32.10g	64%

Vitamin D 164IU	820%
Calcium 329mg	25%
Iron 15mg	82%
Potassium 1752mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 17.5%

Carbs: 23.0%