This Indian street food classic is a tasty and easy-to-make dish that will help you lose weight.
Indian street food is a staple in many households. The spicy egg curry is an Indian dish that has been enjoyed for centuries. Read more in detail here: indian coconut cauliflower rice.
When It Happens to You
Everything about food appeals to me. Cooking, eating, watching others cook, and even watching people eat(mukbang??) are all things I like. Late at night, I like taking a leisurely walk around the grocery store, searching for new items with no feeling of hurry. I’m constantly on the lookout for inspiration, yet it may strike in the most unexpected locations. Let’s fast forward a few weeks. I’m nearing the conclusion of a two-hour YouTube binge when the most incredible video appears on my screen. Don’t ask me how, but YouTube sometimes seems to know more about what I want to watch than I do. It’s a two-hour film on Indian street food… I couldn’t take my gaze away. I stagger to bed 2 hours later, nearly smelling the Indian night markets, with one goal in mind. I had to make a Curry with Spicy Eggs meal just like the one I saw on YouTube.
Where to Begin with Curry with Spicy Eggs
This meal is so unlike anything I’ve ever cooked before that it felt like an adventure the whole time. It all began with me looking up traditional Indian spice combinations, and wow, was that a fun road to go. There are so many unusual spices that I’ve never heard of or cooked with before. Fortunately, all of the spices required for this spicy egg curry are ones I’ve used previously and am familiar with. If you’re new to Indian cuisine, you may need to swing by your local Indian grocery store and pick up a few items. For this recipe, you’ll need Garam Masala powder. Run out and get some since this is a spice you’ll be using a lot in Indian cuisine. Tumeric is also required. It’s available at most grocery shops these days, but if you can, get it from the Indian Grocery since it’ll be approximately half the price. The remaining components are all ordinary fare. If you don’t have fresh Thai chili on hand, red pepper flakes may be substituted.
Yes, we’re using hard-boiled eggs in our recipe.
This is, believe it or not, a fairly prevalent practice in India. Although we are extremely cautious not to overcook our eggs in most meals in the United States, the strong taste of the curry nicely balances out the egg. If you’re not sure how to hard boil eggs, Chef John at Food Wishes has a video that will teach you how to make properly cooked hard boiled eggs:
After you’ve got your eggs, the following step is to decide how crispy you want them to be. It’s all up to you. I’ve seen this meal made without cooking the eggs in the pan at all, just by drizzling the curry sauce over hard boiled eggs. The eggs have also been cut in half and seared with the yolk facing down. You may go a variety of routes with your spicy egg curry, and I’m sure they’ll all be wonderful as long as you get the spicy curry sauce just right!
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Curry Sauce with Spicy Eggs
This dish’s secret ingredient is the sauce. No matter how badly you screw up the egg, it’ll still taste like an egg, but the sauce isn’t that forgiving. It’s important to use as many fresh ingredients as possible while making this sauce. You may use dried ginger, garlic, shallots, and chili in place of fresh ginger, garlic, shallots, and chili, but the final dish will lack the full depth of flavor. It’s also essential to give the spices some alone time in the pan to let them express themselves and brighten up the tastes.
Set Out On A Culinary Adventure
Routines are easy to fall into. For the 17th night in a row, I get up, go to work, come home, and prepare the identical chicken breast meal. Get out of your rut! There’s no better way to expand your culinary horizons than with a meal like this spicy egg curry.
Spicy Egg Curry
This spicy egg curry is a low-carb version of an Indian staple.
30 minutes in total
3 eggs per serving
366 calories per serving
15-minute prep time
15 minutes to prepare
Ginger, garlic, shallot, and Thai chili should all be finely diced (remove seeds to reduce the heat level). Nutmeg should be grated. Hard-boiled eggs should be peeled.
In a nonstick pan, melt 1 tablespoon of ghee over medium heat. Cook the hard boiled eggs until they are crispy on the outside. Remove the eggs from the pan and put them aside.
With the remaining ghee, add the ginger, garlic, shallots, and chile to the pan. Allow for a minute of cooking time (don’t let the garlic burn). Cook for 1 minute after adding the other spices and mixing them together (this will bring out the flavor of the spices).
Turn the heat to high and add 1/2 cup water (you may use coconut milk to decrease the spiciness of the meal and give it a Thai touch). We’ll now begin to reduce the curry mixture. Return the eggs, along with 2 whole Thai chilies, to the pan when the water is nearly entirely gone and the curry is a paste, and simmer for another minute while stirring.
To serve, toss the eggs into a dish with tongs and top with the curry. Enjoy!
Spicy Egg Curry
Per Serving Amount
366 calories 261 calories from fat
daily value in percent*
45 percent fat 29 grams
Carbohydrates account for 52% of the total.
1g4 percent fiber
19 g (38%) protein
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Spicy egg curry is a keyword that may be used to describe a dish.
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