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Spicy Scrambled Eggs-Ekoori

April 24, 2008 by KimiHarris 3 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Breakfast and Brunch, Nourishing Frugal Recipes, Vegetarian

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Reader Interactions

Comments

  1. David

    October 26, 2010 at 1:56 pm

    I tried this and enjoyed it. Cost me less than $4.50. Used my own home grown tomatoes.

    Reply

Trackbacks

  1. Recipe Connections: Incredible Eggs! says:
    April 25, 2009 at 10:32 pm

    […] another culture’s take on eggs, try Spicy Scrambled Eggs, an Indian-inspired dish, at The Nourishing Gourmet. Kimi also has a yummy sounding recipe for […]

    Reply
  2. Menu for April 26th - May 2nd « Cracking an Egg with One Hand says:
    April 26, 2009 at 12:59 pm

    […] breakfast: spicy scrambled eggs, toast am snack: poppy seed muffins lunch: maple baked beans, sauteed spinach with garlic pm snack: […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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