Egg in Tomato Curry Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 32.1 μg | (71 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 clove garlic cloves
- 1 green chili pepper
- 3 Tbsps Ghee (or clarified butter)
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- 1 tsp freshly grated ginger
- ¼ cup cream (30%)
- 2 cups chopped Tomatoes (tin)
- 1 Tbsp tomato puree
- 1 tsp Garam Masala
- ½ tsp cayenne pepper
- salt
- 8 hard-boiled eggs
- cilantro (to garnish)
Preparation steps
1.
Peel and finely chop the onions and garlic. Slit the chilli open lengthwise, deseed and cut into thin strips. Heat the ghee in a frying pan, stir in the cumin and turmeric, then add the onion, garlic, ginger and chilli and fry gently until the onion and garlic are translucent. Add the cream and stir in the chopped tomatoes, tomato puree and about 200 ml water. Simmer for about 15 minutes. Add the Garam Masala and cayenne pepper and season to taste with salt.
2.
Cut the eggs in half lengthwise, place in the curry sauce cut side up and heat through. Garnish with coriander leaves and serve with poppadoms if you like.
