We love scrambled eggs around here. Growing up, we would make eggs any time we didn’t have dinner planned and would frequently have them for breakfast as well. They are so satisfying. Like I mentioned in my post about their health benefits, experts think it’s eggs ability to satisfy that leaves people feeling fuller longer (and helping you lose weight). While we often will prepare our eggs very simply, it’s nice to have a more flavorful, or fancy way to make them every once in a while, like herbed-baked eggs, or this recipe.
I found this recipe in Madhur Jaffrey’s cookbook, Indian Cooking. She has some scrumptious sounding recipes. I loved, once again, how this recipe is so simple, but seems so special!
I can’t have tomatoes right now, so I left that ingredient out (though I bet it would be great), and I served it with homemade flat bread. You could serve it with toast, pita bread, whatever you want. I found that this served four small portions. If it was going to be your main dish, I would definitely take that into consideration.
Spicy Scrambled Eggs
Serves 4 (small portions)
3 tablespoons of butter or vegetable oil (I used a mix of sesame, olive, and coconut oil)
1 small onion, peeled and finely chopped
1/2 teaspoon peeled, very finely grated fresh ginger
1/2-1, hot green chili, finely chopped (I used half and deseeded it as well to make it less hot)
1 tablespoon very finely chopped, fresh green coriander (cilantro)
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste
Melt the butter in a medium sized frying pan, over medium heat. Put in the onion and saute until soft. Add the ginger, chili, fresh coriander, turmeric, cumin, and tomato. Cook, stirring, for 3-4 minutes or until the tomatoes are soft.
Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs very gently until they form soft, thick, curds.
Cook the scrambled eggs to any consistency you like.
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