Egg Curry

This Keto Indian Egg Curry is a flavorful and satisfying breakfast dish that combines hard-boiled eggs in a rich and spicy coconut sauce. Perfectly spiced and low in carbs, it's an ideal start to your day.

Ingredients

• Eggs - 4 large
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Ginger - 1 tablespoon, minced
• Garlic - 1 tablespoon, minced
• Green chili - 1, slit
• Canned coconut milk - 200 ml
• Tomato puree - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Boil the eggs in water for 10 minutes, then cool them under running water, peel, and set aside.
2. In a pan, heat the coconut oil over medium heat, add the finely chopped onion, and sauté until golden brown.
3. Add the minced ginger, garlic, and slit green chili; sauté for another 2-3 minutes until fragrant.
4. Stir in the turmeric, coriander, and cumin powders, and cook for 1 minute.
5. Add the tomato puree and cook for 3-4 minutes until the oil separates from the mixture.
6. Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
7. Add salt to taste, then gently add the boiled eggs to the curry, ensuring they are coated with the sauce.
8. Sprinkle garam masala over the top, cover the pan, and simmer for an additional 5 minutes.
9. Garnish with fresh cilantro before serving. Serve hot.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 550 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 24 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and weight management.
• Rich in healthy fats from coconut milk, beneficial for brain health.

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