Low Sodium Eggs in Coconut Curry Sauce

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the sauce base

1 medium red beet (about 6 oz), peeled and roughly chopped
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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½ cup water
1 tbsp apple cider vinegar

For the curry

2 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggs

8 large eggs

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked rice or flatbread, for serving (optional)

Instructions

1
Combine the chopped beet and water in a small saucepan over medium heat. Bring to a simmer and cook, covered, until the beet is completely tender when pierced with a fork, about 15 minutes. Transfer the beet and all cooking liquid to a blender, add the apple cider vinegar, and blend until completely smooth. Set the beet purée aside.
2
Heat the coconut oil in a 12-inch deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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