Keto Egg Curry

Ingredients

• 🥚8 large eggs
• 🧈2 tbsp ghee or coconut oil
• 🧅1 medium onion, finely chopped
• 🧄1 tbsp ginger-garlic paste
• 🌿1 tsp cumin seeds
• 🧡½ tsp turmeric powder
• 🍃1 tbsp coriander powder
• 🌶️1 tsp red chili powder (adjust to taste)
• 🍅½ cup canned crushed tomatoes (no sugar added)
• 🥥½ cup coconut milk (full fat)
• 💧½ cup water or chicken broth
• 🧂 salt and pepper, to taste
• 🌿¼ cup fresh cilantro, chopped, for garnish

Method

1. 1Hard boil the eggs. Once cooked, peel them and make small slits on the surface of each egg to allow the curry sauce to penetrate.
2. 2Heat ghee or coconut oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
3. 3Add chopped onions and sauté until golden brown and translucent. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. 4Lower the heat and add turmeric powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly, to bloom the spices.
5. 5Pour in the crushed tomatoes and cook, stirring occasionally, until the oil separates from the mixture (this indicates the tomatoes are cooked down).
6. 6Stir in the coconut milk and water/broth. Bring the mixture to a gentle simmer and season with salt and pepper to taste.
7. 7Carefully add the peeled, slit hard-boiled eggs to the simmering curry. Gently stir to coat the eggs in the sauce.
8. 8Cover the pan and simmer for 5-7 minutes, allowing the flavors to meld and the eggs to absorb the curry.
9. 9Garnish with fresh chopped cilantro before serving.