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Nicole Werner
Egg curry
Recipe for an egg curry with lots of spices, onion and peeled tomatoes.
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Ingredients
Directions
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Boil the eggs in about 10 minutes. Let them scare and cool down. Peel and chop the onion. Peel and finely chop the garlic.
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Heat the oil in a stir frying pan the onion for about 3 minutes. Fry the bay leaves, garlic, coriander, and cumin while stirring. Sprinkle the turmeric over it. Add the tomatoes with moisture.
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Season with cayenne pepper and salt. Peel the eggs, halve them and heat them for 5 minutes in the curry. Cut the coriander above the curry. Serve with basmati rice.
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Nutrition
225Calories
Sodium36% DV855mg
Fat25% DV16g
Protein30% DV15g
Carbs2% DV6g
Fiber12% DV3g
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