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Curried Eggs With Mushrooms

  Hard cooked eggs 6
  Mushrooms 8 Ounce
  Onion 1 Large, finely chopped
  Margarine/Butter 2 Tablespoon
  Ground coriander 1 Teaspoon
  Salt 1 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Tomatoes 3 Medium, cut into wedges
  Chicken broth 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Hot cooked rice 3 Cup (48 tbs)

Cut eggs lengthwise into halves.
Cook and stir mushrooms and onion in margarine in 10-inch skillet until onion is tender, about 5 minutes.
Stir in coriander, salt, turmeric, ginger and cumin; cook and stir 1 minute.
Stir in tomatoes and chicken broth.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Carefully place eggs in skillet; spoon sauce over eggs.
Simmer uncovered without stirring until eggs are hot, 3 to 5 minutes.
Stir in lemon juice just before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1788 Calories from Fat 580

% Daily Value*

Total Fat 65 g99.9%

Saturated Fat 16.3 g81.4%

Trans Fat 0 g

Cholesterol 1450.2 mg483.4%

Sodium 2569.5 mg107.1%

Total Carbohydrates 230 g76.6%

Dietary Fiber 16.7 g66.8%

Sugars 31.1 g

Protein 72 g144.1%

Vitamin A 123.2% Vitamin C 131.5%

Calcium 36.2% Iron 102%

*Based on a 2000 Calorie diet

Curried Eggs With Mushrooms Recipe