Spicy Egg Curry

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on email
Email
Share on print
Print

spicy egg curry

The first spice that comes to mind with Indian food is curry. Yet that isn’t all you are going to need: garam masala and turmeric are also staples of that region of the world. All three of these spices are found anywhere, but you might want to swing by an Indian grocery store to save about half of the money you would spend at a typical grocery store.

The Well Kitchen chefs wouldn’t trade out many of the fresh ingredients with this dish. Normally, we’d say that it isn’t a big deal to sub out dried herbs and spices with the fresh ones, but this dish really calls for you to use the spices natural properties to their advantages.

Protein

19 g

carbs

5 G

fat

29 G

nutrition facts

servings: 1

(For a serving of 3 eggs)
Calories: 366
Fat: 29g
Protein: 19g
Carbohydrate: 5g
Fiber: 1g
Net Carbs: 4g

INGREDIENTS

x

3 large eggs hard boiled
1 medium shallot finely diced
1 tsp ginger minced
1 tsp garlic minced
1 tsp garam masala
1 tsp tumeric
1/2 tsp coriander
1/2 tsp nutmeg
3 medium red chilli I used a Thai Chili(1 in the curry, 2 for garnish)
1 tbsp ghee Salt

No more feeling guilty about your ice cream cravings! For a limited time, you can get a FREE SAMPLE here...

Feel incredible energy and better focus, balance hormones, flush out toxins, boost immunity, and rejuvenate your skin!

directions

ready in: 30 minutes

Finely dice the ginger, garlic, shallot and Thai chili(remove seeds to reduce the heat level). Grate the nutmeg. Peel the hard boiled eggs. Heat 1 tbsp of ghee on medium heat in a nonstick pan. Add the hard boiled eggs and cook until the eggs have a crispy exterior. Remove eggs and set aside.
 
Add the ginger, garlic, shallots, and chili to the pan with the remaining ghee. Allow it to cook down for a minute(don’t let the garlic burn). Now add the remaining spices, mix, and cook for 1 minute (this will bring out the flavor of the spices). Add 1/2 cup of water(you can opt for coconut milk to reduce the spice of the dish and give it a Thai twist) to the mixture and turn the heat on high.
 
We will now start reducing the curry mixture down. When the water is almost completely gone and the curry is a paste, add the eggs back in, along with 2 whole Thai chili’s and cook for another 1 minute while stirring.
 
To serve, place the eggs in a bowl with tongs and spoon the curry over top. Enjoy!

grab Your Copy Of Our FREE Cookbook Before It's Gone!

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on email
Email
Share on print
Print

Leave a Comment

Your email address will not be published. Required fields are marked *

*