in

Quick Egg Curry

5 from 5 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 62 kcal

Ingredients
 

  • 2 Red onions
  • 1 Red chilli pepper
  • 1 Green chilli pepper
  • 1 Stems Fresh coriander
  • 0,5 tbsp Oil
  • 0,5 tbsp Tikka paste
  • 200 g Chopped tomatoes
  • Salt and pepper
  • 6 Eggs

Instructions
 

  • Peel the onions and cut into large cubes. Wash the chilli peppers and cut into rings. Pluck the coriander leaves from the stems and roughly chop. Heat the oil in a saucepan and sauté the onion cubes and the chili rings. Add the tikka paste and toast briefly, deglaze with the tomatoes and simmer for about 5 minutes.
  • Cook the eggs in boiling water for about 5 minutes, then rinse, peel them and add to the sauce, season with salt and pepper. Arrange quick egg curry on plates and serve sprinkled with coriander. Rice tastes very good with it.

Nutrition

Serving: 100gCalories: 62kcalCarbohydrates: 1.5gProtein: 0.6gFat: 6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Yeast Plait, Easter Basket and Yeast Bunny

Pasta with Chicken Breast and Pointed Peppers in Brandy Sauce