Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 tbsp coconut oil
- 1/2 onion diced
- 1 clove garlic minced
- 1/2 cup full-fat coconut milk
- 1/4 tsp ground cardamom
- 1 pinch ground cloves
- 1/2 tsp turmeric
- 6 large eggs
- fresh cilantro chopped
- salt to taste
Instructions
- Heat coconut oil in a skillet, sauté onion and garlic 3 minutes.
- Stir in coconut milk, cardamom, cloves, and turmeric; simmer 3 minutes.
- Crack eggs directly into the simmering coconut sauce, spacing evenly.
- Cover and cook 5–6 minutes until whites are set and yolks reach desired doneness.
- Season with salt, top with cilantro, and serve straight from the skillet.
Notes
Chef's Tip: Don't let the coconut milk boil hard — a gentle simmer keeps it from separating.
Keto Swap: Naturally keto and dairy-free as written.
Storage: Best eaten fresh — the poached eggs don't reheat cleanly. If needed, the coconut sauce alone keeps well for 2 days and can be reheated with fresh eggs poached into it.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 14g | Fat: 26g | Fiber: 2g
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