• 20minutes
  • 158calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, H, C, P
MineralsFluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 1 onion, chopped

  3. 1 green bell pepper, cut into 1-inch dice

  4. 1 jalapeño pepper, seeded and finely chopped

  5. 2 teaspoons finely chopped fresh ginger

  6. 2 tablespoons all-purpose flour

  7. 1 tablespoon curry powder

  8. 1 teaspoon ground cumin

  9. 1 14-ounce can reduced-sodium chicken broth, or vegetable broth

  10. 1/4 cup nonfat plain yogurt

  11. 2 tablespoons chopped fresh parsley, divided

  12. 2 teaspoons lemon juice

  13. 4 large hard-cooked eggs, peeled and cut in wedges (see Tip)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add onions and green peppers and cook, stirring, until onions begin to color, about 5 minutes. Add jalapeños and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth and cook, stirring, until smooth and thickened, about 1 minute.

  2. Remove pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Gently stir eggs into the sauce. Cover the pan to let the eggs warm through for 2 minutes. Sprinkle with the remaining 1 1/2 teaspoons parsley and serve.


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