Curried Eggs

Last Updated on June 10, 2019 by Afifah Hamilton
Read Time: 2 min

✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee – clarified butter)

This dish is quick (15 minutes) and provides a combination of mouth-watering aromas and rich colours. It is great for a posh low-carb lunch or tea when you have guests showing off how easy and appealing this way of eating can be.

This dish goes well with spiced low-carb fish cakes, but also with any other curry dish. The other day we had it with spiced hamburgers (recipe to follow?) – a surprisingly good combination!

Curried Eggs (Serves 2 as a main, or 4 – 6 as a side dish)

Eggs, 6 – organic
Onion, 1 large
Courgette, 1 medium
Fine green beans (stringless, french), 50g
Mushrooms, 3 medium
Coconut oil, 1 tbs
Ghee, 1 tbs
Creamed coconut, 50g
Medium curry powder, e.g. 4 tsp Schwartz medium curry powder, or:
½ tsp of coriander, turmeric, ginger & salt
¼ tsp of fenugreek powder, cumin, mustard powder, allspice, black pepper
1 pinch cayene
Onion seed, 2 tsp

Hard boil the eggs, shell and cut in half.

In a pan, heat the coconut oil and ghee on a medium heat. Chop and add the vegetables. Add the curry powder spices and onion seed. Add the creamed coconut in small pieces and stir to ensure it melts and is distributed evenly. After a few minutes place a lid over the pan and continue on a low heat for approx 5 minutes until the vegetables are done to your taste.

Place the eggs in a warmed serving dish, spoon over the curried vegetables carefully mixing them without breaking up the eggs or burying them. Sprinkle paprika over the top.

Très vite! Bon appetite!

Macronutrients, per main course serving (recipe above = 2 main course servings)
P: 21g  C: 15g  F: 42g

Macronutrients, per side serving (recipe above = 4 large side servings)
P: 10.5g  C: 7.5g  F: 21g

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