Curry Eggs

Curry Eggs

15 min
Easy
1 serv.
300 g / 1 serv.

Rating

Average rating:—

Description

Fragrant eggs in a coconut-ginger curry sauce. A quick and hearty breakfast.

  1. Grate the ginger, finely chop the green onion, cilantro and chili pepper.
  2. In a small bowl, whisk together coconut milk, corn starch, curry powder and sugar.
  3. Heat vegetable oil in a frying pan over medium heat.
  4. Add ginger and sauté for 30 seconds until fragrant.
  5. Pour the coconut mixture into the pan and bring to a simmer, stirring.
  6. Squeeze lime juice into the sauce, add salt and stir.
  7. Carefully crack the eggs into the pan over the sauce.
  8. Reduce heat to low, cover and cook for 4-5 minutes until yolks reach desired doneness.
  9. Garnish with green onion, cilantro and chili before serving.
416
139 kcal / 100 g
kcal
16.2 g
5.4 g / 100 g
Protein
22.8 g
7.6 g / 100 g
Carbohydrates
29.0 g
9.7 g / 100 g
Fats