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Egg Tomato Curry

Serves 4.


    Egg Tomato Curry

    With just the right amount of spice and tang, this tomato sauce anoints your eggs with greatness and takes advantage of eggs’ ability to bolster your absorption of the carotenoids present in tomatoes and spinach. Plus, the dish is just breezy enough to be a candidate for dinner on any harried weeknight. Consider serving over brown rice.


    Full steam ahead

    Boil eggs, and you risk rubbery whites, chalky green-tinged yolks, and clingy shells. Your hack for perfect hard-boiled eggs every time is to give the orbs a steam bath—yolks will remain creamy and sunnier than a Caribbean vacation while the shells will effortlessly slide off.

    In medium saucepan, bring 1 in (2.5 cm) water to a boil. Add steamer basket to pan and place eggs in basket in a single layer. Steam for 15 minutes and then immediately transfer eggs to bowl filled with ice water. Once cool enough to handle, gently break shells in a few places and then start peeling from the bottom end where there is an air pocket.


    Egg Tomato Curry


    • 1 Tbsp (15 mL) grapeseed oil or sunflower oil
    • 1 small yellow onion, finely diced
    • 1/2 tsp (2 mL) salt
    • 3 garlic cloves, chopped
    • 1 Tbsp (15 mL) finely chopped ginger
    • 1 tsp (5 mL) garam masala
    • 1/2 tsp (2 mL) ground turmeric
    • 1/2 tsp (2 mL) ground coriander
    • 1/4 tsp (1 mL) ground cumin
    • 1/4 tsp (1 mL) black pepper
    • 1/4 tsp (1 mL) cayenne
    • 1 lb (450 g) cherry tomatoes, halved
    • 1 Tbsp (15 mL) fresh lemon juice
    • 4 cups (1 L) spinach, tough ends trimmed
    • 4 hard-boiled organic large eggs, halved
    • 1 avocado, sliced
    • 1/4 cup (60 mL) sliced almonds
    • 1/3 cup (80 mL) chopped cilantro


    Per serving:

    • calories256
    • protein11g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates14g
      • sugars4g
      • fibre6g
    • sodium412mg



    In large skillet over medium heat, warm oil. Add onion and salt to pan; heat until onion has softened and is beginning to darken, about 5 minutes. Add garlic and ginger to pan and heat for 2 minutes.


    Add garam masala, turmeric, coriander, cumin, black pepper, and cayenne; heat for 30 seconds. Gently stir in tomatoes and heat for 6 minutes, until tomatoes begin to wilt and release their juices. Stir in lemon juice and then add spinach and heat until wilted.


    Gently lower eggs into the tomato sauce and spoon some of the mixture over eggs. Serve garnished with avocado, almonds, and cilantro.


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    This recipe is part of the Power Couples collection.



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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.