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Curried Eggs with Spinach

Curried Eggs with Spinach | @naturallyella

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5 from 1 review

Eggs cooked in a spicy, curried tomato sauce makes for a perfect breakfast, lunch, or light dinner. Serve with crust bread or over grains to complete the meal.

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1/2 cup minced red onion
  • 1 clove garlic (minced)
  • 2 to 3 tablespoon mild curry paste (homemade or store bought- see note)
  • 2 cups diced tomatoes (roughly 1, 14 oz can (see note))
  • 1 1/2 cups shredded spinach
  • 3 to 4 large eggs
  • Salt (for serving)
  • Cilantro (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Heat a 10" skillet over medium heat. Add olive oil, followed by onion. Sauté until onions are translucent and fragrant, 5 to 7 minutes. Stir in garlic, cooking for a minute more. Stir in curry paste followed by diced tomatoes. Bring mixture to a boil, reduce heat, and add spinach, a small handful at a time. Fold in spinach and let wilt. Once spinach has wilted and tomatoes have thickened slightly, carefully crack 4 eggs on top of the tomato mixture. I make shallow wells, working fast, to slightly hold the eggs. Cover and cook until the egg whites are set, 10 to 15 minutes (depends on the amount of heat in the pan). Start checking around 5 minutes to measure progress.
  2. Remove from heat, garnish with cilantro, and serve with toast, pita, or your favorite cooked grains.

Notes

Tips and Tricks: These are a few options for a homemade curry paste or this is the brand I've been buying recently, good/mild flavor.

I prefer these diced tomatoes, which are a bit saucier than some other diced tomatoes. If your diced tomatoes have more liquid, puree 1/2 cup or so of the liquid/diced tomatoes and mix back in to the tomatoes.

Stock up: Get the pantry ingredients you will need: Diced Tomatoes, Eggs, Spinach

Nutrition: See the information.

Nutrition

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