- Recipes Home
- Interest Groups
Curried Eggs With Mushrooms Recipe
|Hard cooked eggs||6|
|Onion||1 Large, finely chopped|
|Ground coriander||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Tomatoes||3 Medium, cut into wedges|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 1788 Calories from Fat 580
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 16.3 g81.4%
Trans Fat 0 g
Cholesterol 1450.2 mg
Sodium 2569.5 mg107.1%
Total Carbohydrates 230 g76.6%
Dietary Fiber 16.7 g66.8%
Sugars 31.1 g
Protein 72 g144.1%
Vitamin A 123.2% Vitamin C 131.5%
Calcium 36.2% Iron 102%
*Based on a 2000 Calorie diet
Cook and stir mushrooms and onion in margarine in 10-inch skillet until onion is tender, about 5 minutes.
Stir in coriander, salt, turmeric, ginger and cumin; cook and stir 1 minute.
Stir in tomatoes and chicken broth.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Carefully place eggs in skillet; spoon sauce over eggs.
Simmer uncovered without stirring until eggs are hot, 3 to 5 minutes.
Stir in lemon juice just before serving.