Description
A flavorful and nutritious breakfast curry made with fresh vegetables, protein, and aromatic spices. Perfect for a hearty start to the day!
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup diced tomatoes
- 1/2 cup coconut milk
- 1 tsp turmeric
- 1 tsp cumin
- 2 large eggs (or tofu for a vegan option)
- 1 cup spinach
- Salt and pepper to taste
- Optional: cilantro for garnish
Instructions
- Heat oil in a skillet and sauté onions and garlic until golden.
- Add diced tomatoes and cook until they soften.
- Stir in turmeric, cumin, salt, and pepper.
- Pour in coconut milk and simmer for 5 minutes.
- Add eggs or tofu and cook until done.
- Fold in spinach and cook for 2 minutes.
- Serve hot with your favorite bread or rice.
Notes
- For a vegan option, replace eggs with tofu or chickpeas.
- Adjust spice levels to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian-inspired, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 185mg
Keywords: Healthy breakfast curry, breakfast shakshuka, low-calorie curry