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🍽️ Curry Vegetables with Sunny-Side-Up Egg

479 kcal · 30 min · 4 servings

Curry Vegetables with Sunny-Side-Up Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant, zucchini, and carrots thoroughly. Trim the ends and slice the vegetables thinly.
  2. 2. Wash the broccoli and cut it into small florets.
  3. 3. Halve the onion, peel it, and dice it finely.
  4. 4. Heat 3 tablespoons of oil in a pan over medium to high heat.
  5. 5. Fry the eggplant slices with a pinch of salt for about 5 minutes until golden brown on all sides.
  6. 6. Remove the eggplant from the pan and set it aside.
  7. 7. Add the zucchini with 1 tablespoon of oil to the pan.
  8. 8. Sauté the zucchini for about 4 minutes and season with salt.
  9. 9. Remove the zucchini from the pan and set it aside.
  10. 10. Add the carrots, broccoli, and onion with 1 tablespoon of oil to the pan.
  11. 11. Sauté the vegetables for about 3 minutes.
  12. 12. Sprinkle curry powder over the vegetables and season with salt and pepper.
  13. 13. Sauté the spices for another minute.
  14. 14. Deglaze the vegetables with 200 milliliters of water.
  15. 15. Stir in the crème fraîche.
  16. 16. Place the lid on the pan.
  17. 17. Simmer the curry vegetables for about 8 to 10 minutes.
  18. 18. Add the eggplant and zucchini back to the pan.
  19. 19. Heat the vegetables through and adjust seasoning if needed.
  20. 20. Keep the curry vegetables covered to stay warm.
  21. 21. Heat the remaining oil with a pinch of salt in another pan.
  22. 22. Fry the eggs in the pan until sunny-side up.
  23. 23. Plate the curry vegetables and the fried eggs.
  24. 24. Serve the dish and enjoy your meal!

Nutrition per serving