Traditional Asian Curried Egg with Caramelized Onions
Easy
Fairly cheap
Traditional Asian Curried Egg with Caramelized Onions featuring Olive oil, Curry leaves, Onions, Cinnamon stick. 380 kcal per serving.
Prep
10m
Cook
25m
| Category: | Breakfast |
| Seasons |
Ingredients
Ingredients
| 300 ml Olive oil |
| 1 Curry leaves |
| 5 Onions |
| 1 Cinnamon stick |
| 1 tsp Turmeric powder |
| 1 tbsp Sugar |
| 1 tbsp Chili flakes |
| 1 pinch Salt and pepper |
| 4 Eggs |
Traditional Asian Curried Egg with Caramelized Onions Directions
- Slice the onions into extremely thin pieces. Add extra sliced onions if you want to create caramelized onion baskets with the eggs cooked gently.
- Pour the oil into a large frying pan over low heat.
- Combine the curry leaves, cinnamon, chopped onions, turmeric, and sugar in a mixing bowl.
- In a small wok, cook the ingredients over low heat until the onions are golden brown. Over low heat, this should take around 12-15 minutes.
- Season with salt and chili flakes after the onions have become golden brown.
- Spread the onions over the pan surface and form hollows in them where you wish to put the eggs while cooking on low heat.
- Keep in mind that you want the yolk intact while breaking the eggs, so break them as near to the onions as possible while avoiding spilling any eggshells.
- Once the onions have been hollowed out, carefully break the eggs into the holes.
- Season the eggs just with salt and pepper, as well as a pinch of chili flakes.
- Cover immediately with a lid and continue to cook the eggs until they are done.
- Cook the eggs until the yolk is entirely cooked.
- Serve as a breakfast.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 2 g |
| Carbs: | 12 g |
| Fat: | 32 g |
| Proteins: | 14 g |
