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Glazed Eggs Curry with Couscous
A glazed vegetarian eggs curry with zucchini and carrots, finished with fresh herbs, chili flakes and cumin, served over couscous.
Ingredients
Instructions
Crack and whisk the eggs, season them, then braise over medium-high heat until just set, about 4 minutes.
Add the zucchini and carrots, cooking until softened, about 6 minutes.
Stir in the fresh herbs, chili flakes and cumin for a final minute.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
