Curried Eggs Recipe
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 green bell pepper, cut into 1-inch dice
- 1 jalapeno pepper, seeded and finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can reduced-sodium chicken or vegetable broth
- 1/4 cup nonfat plain yogurt
- 2 tablespoons chopped fresh parsley, divided
- 2 teaspoons lemon juice
- 4 large hard-cooked eggs, peeled and cut in wedges (see Tip)
- Heat oil in a large saucepan over medium heat. Add onions and green peppers and cook, stirring, until onions begin to color, about 5 minutes. Add jalapenos and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth and cook, stirring, until smooth and thickened, about 1 minute.
- Remove pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Gently stir eggs into the sauce. Cover the pan to let the eggs warm through for 2 minutes. Sprinkle with the remaining 1 1/2 teaspoons parsley and serve.
