Scrambled eggs are a quick and easy breakfast you can whip up any day as you most likely have all the minimal ingredients on hand. While I do love them simple, super soft and buttery, I also love to spice them up a bit like I had them in India with a little heat and lots of flavor.
This recipe plucked from an old Gourmet magazine doesn’t add that much time and delivers a nutrient-rich and exotic take on this humble dish in less than 20 minutes. Tomatoes, onions, fresh chilis, curry leaves, ginger and turmeric really transform plain scrambled eggs into a colorful meal you can serve any time of day.
The smell of fresh curry leaves, chilis and ginger frying in melted ghee is a welcome kick to get your morning started. Add chopped tomatoes, onions, and turmeric for a healthy dose of antioxidants and vitamins.
Slowly pour your beaten eggs and cook over low heat for a few minutes until this incredibly fragrant mixture is just barely set.
Simply delicious and you’ll realize just how energetic you feel in the morning after eating all these good for you ingredients.
Eggs with as many flavors can go with anything. You can serve them topped on toasts, alongside rice or salad, wrapped in a tortilla or roti, or scoop them up with lightly fried Indian flatbread like I do.
They’re also a great hangover cure…so truly a versatile workhorse worth adding to your quick meals repertoire.
| Prep Time: | 20 min |
| Total Time: | 20 min |
| Cuisine: | Indian |
| Yield: | 2 or 3 |
2. Heat ghee in a large nonstick skillet over medium-high heat until hot, then stir-fry curry leaves, chiles, and ginger 30 seconds. Add sliced onion and turmeric and stir-fry until onion is softened, 3 to 5 minutes. Add tomatoes and spring onions and stir-fry until slightly softened, about 3 minutes.
3. Pour in eggs and gently cook over low heat, stirring, until just set.
2 tablespoons ghee
20 fresh curry leaves, coarsely chopped
2 (4-inch) fresh hot green chiles, including seeds, thinly sliced
1 to 2 teaspoons minced peeled ginger (to taste)
1/2 small onion, thinly sliced
1/4 teaspoon turmeric
2 small tomatoes, chopped
2 spring onions or scallions, finely chopped
Garnish: cilantro sprigs
