Poached Eggs with Curried Vegetables

Poached eggs

Published December 16, 2012 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 40 min

Prep Time: 10 min | Cook Time: 30 min


Eggs aren't just for breakfast! Serve this dish with a fresh garden salad and a slice of toasted whole wheat bread for a nutritious dinner. If poached eggs aren't to your liking, try sautéing them in a nonstick skillet.

Cooking tip: Arthritis-fighting food: turmeric (curry powder), chickpeas, and garlic

Nutrition Facts
Serving size: 1 egg, 1½ cups vegetables
Calories per serving: 261
Total Fat 9.1g 14%
Cholesterol 185mg 62%
Sodium 373mg 16%


  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon yellow curry powder
  • ½ pound sliced button mushrooms
  • 2 medium zucchinis, diced
  • 1 14-ounce can chickpeas, drained
  • 1 cup water
  • ⅛ teaspoon crushed red pepper (optional)
  • ½ teaspoon white vinegar
  • 4 large eggs

Step by Step:

  1. In a large nonstick skillet over medium-high heat, sauté onions 4 to 5 minutes or until tender. Add garlic and cook 30 seconds. Stir in curry powder and cook 1 to 2 minutes, or until very fragrant.
  2. Add mushrooms and cook until mushrooms have released their liquid and are tender, about 5 minutes. Add zucchini, chickpeas, water, and red pepper (if desired) and bring to a boil. Reduce heat and simmer covered, 15 to 20 minutes, or until zucchini is tender.
  3. Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil. Reduce heat, add vinegar, and maintain at a light simmer.
  4. Crack eggs and gently slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon.