5 Minute Curried Eggs With Yogurt
Easy 5 minute egg curry with yogurt - creamy, flavorful, and perfect for weeknight meals. Make this simple Indian curry with pantry staples!
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Servings
Ingredients
- 4 hard boiled eggs
- 1 cup yogurt
- 1 small red onion, sliced
- 1 green chili, chopped
- 1 tablespoon chopped coriander (cilantro) leaves
- Salt and pepper to taste
Tempering:
- 2 teaspoons oil
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder
Garnish:
- Chopped coriander leaves (cilantro)
Instructions
Prep the eggs:
- Peel the eggs and cut into equal halves.
Yogurt bowl:
- Place yogurt, onions, green chilis, and coriander leaves (cilantro) in a bowl.
- Top with eggs.
- Season with salt and pepper.
Tempering:
- Heat oil in a small frying pan over medium-high heat.
- Add cumin seeds and curry leaves. Saute for 30 seconds.
- Reduce the heat to low. Add ground turmeric and red chili powder.
- Saute, stirring, for a few seconds.
- Add this to the yogurt bowl. Stir gently until combined.
- Garnish with coriander leaves (cilantro).
Notes
- Red chili powder - Replace with red chili flakes if you like.
Nutrition
Calories: 140kcal | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 195mg | Sodium: 134mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg