Egg in Tomato Curry Sauce

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Egg in Tomato Curry Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein14.25 g(15 %)
Fat24.3 g(21 %)
Carbohydrates12.05 g(8 %)
Sugar added0 g(0 %)
Roughage2.45 g(8 %)
Vitamin A551.56 mg(68,945 %)
Vitamin D4.24 μg(21 %)
Vitamin E10.71 mg(89 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.6 mg(55 %)
Niacin1.12 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate107.41 μg(36 %)
Pantothenic acid0.25 mg(4 %)
Biotin5.53 μg(12 %)
Vitamin B₁₂2.52 μg(84 %)
Vitamin C42.2 mg(44 %)
Potassium351.78 mg(9 %)
Calcium40.42 mg(4 %)
Magnesium19.77 mg(7 %)
Iron0.73 mg(5 %)
Iodine123.75 μg(62 %)
Zinc0.33 mg(4 %)
Saturated fatty acids12.27 g
Cholesterol396.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
1 clove
1
3 tablespoons
Ghee (or clarified butter)
½ teaspoon
ground Cumin
½ teaspoon
ground Turmeric
1 teaspoon
freshly grated Ginger root
¼ cup
cream (30%)
2 cups
chopped tomatoes (tin)
1 tablespoon
1 teaspoon
½ teaspoon
8
hard-boiled eggs
cilantro leaf (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.