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Keto Curried Eggs Recipe

Not every meal needs to be an elaborate production – sometimes you just want to cook and go. This keto curried eggs recipe is even quicker to prepare if you have hard boiled eggs handy.

If you’re a bit of an egg fiend, you might like my paprika deviled eggs recipe.

Modifications for a Keto Diet

The biggest thing I’ve learned while tinkering with this recipe is how many variations there are. Some serve it over toast, some don’t hard boil the eggs, and some include tomato or apple.

Basically, anything goes. The base of the dish, eggs, is perfectly suitable for individuals on a keto diet, so no qualms there.

Perhaps to better suit American taste buds, some recipes include brown sugar. This dish doesn’t really need any sweetness, so I didn’t bother finding a keto workaround.

Moving on, some curried egg recipes include tomato. If you tolerate tomatoes well you certainly could, but I don’t think they’re necessary.

This keto curried eggs recipe is delicious when served over toast, so you could bake a quick batch of keto bread to use as a base.

What’s In Curry Powder?

Curry powder is a spice blend. Coriander, cumin, turmeric, chili pepper, and fenugreek are common ingredients. Red or black pepper, ginger, garlic, mustard, clove, cardamom, cinnamon, and fennel seed may also be included.

The earthiness of turmeric and cumin are played against sweet actors like cinnamon and clove, giving the spice a nice complexity.

Contrary to popular belief, it is not commonly used in traditional Indian cooking. A similar mix, garam masala, is used on the Indian subcontinent.

This curry recipe takes things one step further, centering an entire curry dish around beloved eggs!

Keto Curried Eggs Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 3 servings 1x
• Category: Breakfast, Snack
• Cuisine: Indian

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Ingredients

• 6 eggs
• 2 Tablespoons (30 ml) coconut oil, to cook with
• 2 cloves garlic, minced
• 1 Tablespoon (7 g) curry powder
• Hot sauce to taste, to serve with (optional)

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Instructions

1. Hard boil the eggs.
2. Make a few slits in the eggs.
3. Place the coconut oil in a frying pan over medium heat.
4. Add the garlic, curry powder, and the eggs.
5. Frying for 2-3 minutes until the eggs are coated in the curry mixture.
6. Serve with optional hot sauce.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

• Calories: 215
• Sugar: 0 g
• Fat: 17 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 12 g