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Paleo Curried Eggs

An Indian classic made the paleo way.
Paleo Curried Eggs

A Little About The Recipe: Paleo Curried Eggs

Paleo Curried Eggs is a recipe where eggs take centre stage. It’s also great for when you have bought a whole tray, and they aren’t disappearing as fast as you thought they would.  Rather than waste money, you need to use ‘em up fast. This recipe will do that quite nicely.  And, also, is there anything healthier than a feast of eggs?  Animals worldwide know the health benefits of eggs.  I have yet to see a carnivore/omnivore animal pass an egg by – except for humans, because, you know, we have such sensible, healthy eating habits… Hahummmmm! Okay then, let’s move on…

The involvement of honey here puts this recipe away from the Atkins’ dieters in the early phase, keto-ians and, unfortunately, the whole30 set. Look right here instead for something eggy and delicious that can work for you instead.

For paleo and paleo-ish, however, this is a healthy vitamin-packed feast of epic proportions. The calories might look high, but it’s a massive meal.  In reality, you could feed four people if you added in a side dish. Still, with such a medley of veggies, it works just fine as a meal in itself minus the extra effort. (Although I admit and warn ahead, peeling the eggs is a pain in the …. !)

And Here It Is: Paleo Curried Eggs

Paleo Curried Eggs
Paleo Curried Eggs
An Indian classic made the paleo way.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Dish
Cuisine Paleo, Paleo-ish
Servings 2 people
Calories 732 kcal


  • 6 medium eggs
  • 1/2 fennel
  • 4 tomatoes
  • 125 ml coconut cream (1/2 cup)
  • 2.5cm thumb fresh ginger (1 inch)
  • 4 tbsp coconut oil
  • 1 tsp honey
  • 1 tsp lime juice
  • 1 tsp dried turmeric
  • 1 tsp dried mustard powder
  • 1 tsp allspice
  • 1/2 tsp dried coriander
  • 1/2 tsp dried basil
  • 1/4 tsp salt


Boiling the Eggs

  • Place the eggs in the saucepan and cover with water.
  • Put the saucepan on a high heat and bring the water to the boil. As soon as its boiling time 6 mins.
  • Remove the eggs from the heat and immediately transfer into cold water.
  • Remove the shells.

Making the Curry

  • Heat the coconut oil in a large frying pan on a medium heat. (I use number 6.)
  • Dice the fennel and fry till soft.
  • Chop the tomatoes and add to the frying pan.
  • Fry for a further 10 mins.
  • Grate the ginger and add the ginger, mustard powder, turmeric, allspice, coriander, basil and salt to the pan.
  • Fry for 2 minutes, continuously stirring.
  • Add the honey, lime juice and coconut cream to the pan and mix.
  • Simmer for 10 mins.
  • Add the eggs to the pan and mix in.
  • Leave to simmer for another 5 mins.


Net Carbs: 17.8g


Serving: 535gSodium: 506mgCalcium: 144mgVitamin C: 45mgVitamin A: 3316IUSugar: 16gFiber: 7gPotassium: 1255mgCholesterol: 492mgCalories: 732kcalTrans Fat: 0gMonounsaturated Fat: 8gPolyunsaturated Fat: 3gSaturated Fat: 45gFat: 63gProtein: 22gCarbohydrates: 25gIron: 5mg
Keyword coconut cream, dried herbs, egg, fennel, honey, tomato
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