Curried Vegetables With Eggs
A vibrant, flavorful vegetable curry infused with curry powder and topped with eggs, perfect for a hearty, nutritious meal suitable for breakfast, lunch, or dinner.
Ingredients
- 2 tsp olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 Tbsp curry powder ⓘ
- 10 oz mushrooms, trimmed and sliced ⓘ
- 1 green bell pepper, seeded and diced ⓘ
- 1 yellow summer squash or zucchini, trimmed and diced ⓘ
- 1 (14.5 oz) can whole tomatoes with juice ⓘ
- 1/8 tsp red pepper flakes ⓘ
- 1 Tbsp tomato paste ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 4 eggs ⓘ
Instructions
- Preheat oven to 400°F.
- In a large nonstick skillet, heat olive oil over medium heat.
- Add chopped onions and sauté until softened, about 3 to 5 minutes.
- Stir in curry powder and cook, stirring, for 1 minute.
- Add sliced mushrooms, diced green bell pepper, and diced yellow summer squash or zucchini; stir until the mushrooms are limp and exude their liquid.
- Add canned whole tomatoes and mash with a wooden spoon; stir in red pepper flakes and simmer uncovered for 10 minutes.
- Stir in tomato paste and season with salt and pepper.
- Reheat the vegetable mixture before continuing.
- Make four small wells in the vegetable mixture and crack an egg into each well.
- Transfer the skillet to the preheated oven and bake until eggs are set to your liking, about 10 minutes.
- Serve hot with toasted French or Italian bread slices.
Tips & Substitutions
For extra flavor, consider adding garam masala or cumin to the vegetable mixture. If you don't have curry powder, making your own blend with turmeric, coriander, and cumin is a great substitute. Feel free to swap out vegetables based on what's in season; carrots, peas, or spinach also work well in this dish. You can serve it with Indian Fried Eggplant for a delightful combination.
Serving Suggestions
This dish is perfect for brunch or a light dinner. Serve it alongside toasted French or Italian bread slices to soak up the flavorful sauce. For a complete meal, pair it with a refreshing salad or some basmati rice. It also goes well with Indian recipes, making it a versatile addition to any meal plan.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through, or microwave in short intervals. Be cautious not to overcook the eggs when reheating, as they can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Vegetables With Eggs contains roughly 411 calories, with 15g protein, 74g carbohydrates, and 14g fat. It is an excellent source of vitamin C (177% of the Daily Value), dietary fiber (148% of the Daily Value), and iron (86% of the Daily Value). Note that it is relatively high in sodium, at 1895mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! This recipe is flexible, so feel free to use vegetables like spinach, carrots, or even eggplant. Just ensure that the cooking times are adjusted accordingly to avoid overcooking any of the ingredients.
How do I make this dish vegetarian?
This recipe is already vegetarian! If you're looking to make it vegan, simply omit the eggs or replace them with a tofu scramble or chickpea mixture for a similar texture and protein boost.
Can I prepare this dish ahead of time?
Yes, you can prepare the vegetable mixture in advance and store it in the refrigerator. When ready to serve, simply reheat it, create wells for the eggs, and bake as instructed. This makes it a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).