Directions:
- Grind ginger and garlic together to make a paste.
- Fry onions in ghee until golden.
- Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
- Add coriander, chiles, salt, and coconut milk.
- Increase the heat.
- Let the curry come to boil.
- Then break the eggs into the curry and do not stir.
- When the eggs set the curry is ready. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 849.14 Kcal (3555 kJ) | ||
| Calories from fat | 685.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.21g | 117% | |
|---|---|---|---|
| Cholesterol | 352.62mg | 118% | |
| Sodium | 176.72mg | 7% | |
| Potassium | 1440.43mg | 31% | |
| Total Carbs | 34.28g | 11% | |
| Sugars | 17.73g | 71% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 180.2mg | 300% | |
| Iron | 7.2mg | 40% | |
| Calcium | 134.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 135.52 Kcal (567 kJ) | ||
| Calories from fat | 109.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 117% | |
|---|---|---|---|
| Cholesterol | 56.28mg | 118% | |
| Sodium | 28.2mg | 7% | |
| Potassium | 229.89mg | 31% | |
| Total Carbs | 5.47g | 11% | |
| Sugars | 2.83g | 71% | |
| Dietary Fiber | 1.45g | 36% | |
| Protein | 3.17g | 40% | |
| Vitamin C | 28.8mg | 300% | |
| Iron | 1.2mg | 40% | |
| Calcium | 21.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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