Easy Egg Curry
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
This easy curry is just as delicious at breakfast, lunch or dinner. This is a great recipe for teens and college students, and it delivers an inexpensive, protein rich meal in minutes.
The High Five
- 1 cup chopped yellow onion
- 1 15-ounce can diced tomatoes with juice
- 1/2 cup frozen peas
- 4 large eggs
Pantry and Kitchen Items
- 1 tablespoon oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- Place a large sauté pan over medium-high heat and drizzle with oil. Add the onions and stir. When they begin to sizzle, reduce the heat to medium-low. Stir frequently for about 10 minutes.
- When the onions are soft and golden, add the curry powder and stir for several seconds until fragrant. Add the tomatoes, peas and salt and stir. Raise the heat to medium-high and bring mixture to a boil.
- Simmer for about 4 minutes, or until slightly thickened. Use your spoon to form four indentations in the tomato mixture, evenly spaced around the pan. Carefully crack an egg into each indentation. Cover the pan and reduce the heat to medium. Cook for about 4 minutes, until the whites are set but the yolks are still runny, or longer if you want a firmer yolk. Serve hot.
Top this delicious dish with a dollop of plain yogurt and a sprinkle of fresh cilantro. Serve with Indian naan bread or pita to sop up the savory curry.
170 calories, 10 g. fat, 210 mg. cholesterol, 110 mg. sodium, 14 g. carbohydrate, 3 g. fiber, 10 g. protein