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Servings: 1
27 g protein
51 g carbs
24 g fat
518 kcal


  • Boil the eggs in water, when done peel and set aside for later use.
  • Put chopped onions, Greek yogurt and tomatoes in a blender and blend until smooth.
  • Heat oil in a non stick pan and add cumin seeds. When they start sputtering add the onion and tomato puree.
  • Add ginger, garlic paste, red chili powder, coriander powder and turmeric powder. Stir and cook over low heat until the oil is separated. It may take 4-5 minutes.
  • When the oil is separated from the mixture add one cup of water, stir and cook to a boil.
  • Add chopped cilantro, all spice powder and boiled eggs. Cook for 1-2 minutes and remove from the heat.
  • Serve hot.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 518 kcal

Calories from Fat 216

% Daily Values*

Total Fat 24 g


Saturated Fat 6.58 g


Polyunsaturated Fat 4.42 g

Monounsaturated Fat 10.9 g

Cholesterol 655 mg


Sodium 469 mg


Potassium 803 mg

Total Carbohydrate 51 g


Dietary Fiber 6.22 g


Sugars 4.28 g


Protein 27 g

Vitamin A 41.67%

Vitamin C 21.25%

Calcium 21%

Iron 61.54%

* Nutritional Values are estimated and may vary

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