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.

Each serving contains: 256 calories; 11 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (4 g sugars, 6 g fibre); 412 mg sodium

Source: Power Couples

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