Black Pepper Free Eggs in Coconut Curry Sauce
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Learn more →Ingredients
4 servings
For the sauce base
- 1 medium red beet (about 6 oz), peeled and roughly chopped
- 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
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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