leveled up spiced egg curry with baby kale
Author: Taste of Yummy
Serves: serves 5-6
- 3 Tablespoons of Avocado oil
- 2 Medium red onions diced
- 1 teaspoon of freshly chopped garlic (garlic paste will do)
- 1 teaspoon of freshly chopped ginger (ginger paste will do)
- 2 Large Beefsteak tomatoes diced
- ¼ cup of spring water
- 1 teaspoon of Turmeric powder
- 1 teaspoon of Cumin
- 1 teaspoon of red chili powder
- ½ teaspoon fennel seeds
- ½ Teaspoon of Garma Masala
- Pink sea salt to taste
- Pinch of black pepper
- ¼ cup of organic canned coconut milk
- ½ cup of spring water
- 5 Organic eggs
- 1 teaspoon of Red Chili Pepper Flakes
- 1 cup of Baby Kale Leaves
- ½ cup of freshly chopped Cilantro
- Add oil to skillet over medium-high heat. Add onions. Cook until caramelized.
- Stir in garlic and ginger cook until it turns aromatic.
- Add tomatoes and ¼ cup of water. Stir. Cook for 3 minutes. Reduce heat to low.
- Add all spices and sea salt to taste. Stir until well combined.
- Pour in coconut milk with the remaining ½ cup of water. Stir.
- Crack in eggs. Add baby kale along the sides of the pan. Sprinkle eggs with salt and pepper to taste.
- Sprinkle on chili pepper flakes and freshly chopped cilantro.
- Cover and cook for 10 minutes until eggs are well done.
- Serve warm with a slice of toasted Naan. Eat up!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/leveled-up-spiced-egg-curry-with-baby-kale/
3.5.3251