Dinner - Lunch - Breakfast
Curried Eggs with Spinach
Perfect for busy weeknights or a delightful brunch, this recipe combines the warmth of curry with the freshness of spinach for a flavorful meal that everyone will love.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Serve the curried eggs with warm naan, chips or a side of fluffy rice, and garnish with fresh cilantro for an extra burst of flavor.
Ingredients
- 6 large Rosemary Farm eggs
- 2 tsp olive oil
- 1/2 cup red onion, minced
- 1 clove garlic, minced
- 2 Tbsp mild curry paste
- 2 cups cherry tomatoes, halved
- 1/2 cup water (more, as needed)
- 5 oz spinach
- salt, to taste
- cilantro and lemon wedges, for garnish
Instructions
- Heat a 10″ skillet over medium heat. Add olive oil and onion. Sauté until onions are translucent. Stir in garlic, cooking for a minute more. Stir in curry paste and tomatoes. Add the water. Bring to a simmer and cook for 2 minutes. Stir in the spinach a handful at a time.
- When the spinach has wilted and tomatoes have blistered slightly, (add more water by the Tbsp., if pan is to dry) carefully crack eggs on top of the mixture. Simmer over medium/low heat.
- Cover and cook until the egg whites are set.
- Remove from heat. Garnish with salt, cilantro and lemon wedges. Serve with toast, pita or your favorite cooked grains.
Tips:
- Add cheese or yogurt to balance the heat of a spicier curry paste.
- Add grains: toss 1/2 cup or so of cooked grains, such as quinoa or millet, into the tomato mixture. Add a splash of vegetable broth if the tomatoes thicken too much.
- Can’t find curry paste? Use curry powder instead. Drop the amount down to 2 to 3 teaspoons. Look for a mild curry powder to help balance the flavor of the tomatoes.
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