Ready in just 35 minutes, this easy recipe is rich in flavor and heart-healthy nutrients, including vitamins C, D, B6 and B12, iron and calcium. A recent study of nearly 500,000 people ages 30 to 79 found that those who consumed up to one egg daily had an 11 percent lower risk for heart disease and a 26 percent drop in stroke risk, compared to people who rarely or never ate eggs. Other research shows that turmeric (the spice that gives curry powder its yellow color) has powerful anti-inflammatory properties, supports the immune system, reduces blood pressure and may help lower risk for Alzheimer’s disease. For a milder version of this recipe, omit the chilis. For a flavor variation, substitute zest of one lemon for the chilis. Perfect for a festive family brunch or dinner, the recipe serves six.

6 eggs
2 tablespoons olive oil
1 medium onion, peeled and diced
1 garlic clove, minced
2 small green chilis, such as jalapeño or serrano, finely chopped (optional), divided
2 tablespoons curry powder
1 can (14 ounces) chopped tomatoes with juice
1 tablespoon lemon juice
Freshly ground black pepper, to taste
2 tablespoons fresh flat leaf parsley or cilantro, chopped 

Hard boil the eggs, using your preferred method. Put eggs in ice water. When cool enough to handle, peel, pierce sides of eggs several times with a fork (to let flavors in) and slice in half lengthwise. Heat oil in a skillet over medium heat. Add onion, garlic and half of the chopped chili (if using), then sauté until fragrant and softened, without browning. Add curry powder, tomatoes, lemon juice and pepper. Stir and simmer over low-medium heat, uncovered, until bubbling. Add egg halves and stir gently, spooning sauce over egg halves to cover. Cook until eggs are hot throughout, adding more water if the sauce gets too thick. Remove from heat and transfer to a serving dish. Garnish with parsley or cilantro and the remaining chili (if using) — and enjoy! Adapted from and