Curried Eggs with Potatoes

1. 1

   Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions and cook, stirring, until the onion pieces are soft and translucent, about 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are golden, about 10 minutes more.

2. 2

   Remove the pan from the heat and set it aside. Transfer the cooked onions to the bowl of a food processor, then grind the onions, tomatoes, and green chiles into a smooth paste.

3. 3

   Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Carefully add the onion mixture, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in the garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil starts to separate from the mixture, about 5 minutes.

4. 4

   Pour water into the skillet and bring the sauce to a boil. Add the cubed potatoes. Gently stir in the eggs. Reduce the heat to low and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat. Garnish with cilantro before serving.

• Calories 616.59 kcal High
• Protein 25.73 g Good Source
• Carbs 50.84 g Moderate
• Total Fat 36.09 g High
• Saturated Fat 8.61 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 565.75 mg High
• Sodium 989.26 mg High
• Fiber 11.06 g Good Source
• Sugar 14.4 g High
• Added Sugar 10.01 g High
• Calcium 216.89 mg Moderate
• Iron 5.36 mg Good Source
• Potassium 868.87 mg Moderate
• Vitamin A 58.57 mcg_rae Low Source
• Vitamin C 6.15 mg Low Source
• Vitamin D 1.32 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅