Indian style scrambled eggs

These can be spicy or not as you prefer, but with their rich flavors they are a delight at breakfast, lunch, or dinner. Serves 2-3.

6 eggs, preferably fresh farmers market eggs
1 TB heavy cream (or use half and half or milk, but won’t be as good)
1/2 c diced onion
1/2 c diced green pepper (see note)
1/2 c diced tomato with juice
1 TB butter
1 tsp curry powder, sweet or hot

Note: You can use regular green bell pepper, but the dish is more interesting if you use all or part cubanelle, wax, or something similar. If you like spicy, include some jalapeño or serrano.

Beat the eggs in a bowl with the cream and a pinch of salt, set aside. In a nonstick skillet, sauté the onion and pepper in the butter until just starting to brown. Stir in the curry powder and stir for a moment, then add the tomato and juice, a pinch of salt, and a grinding of black pepper and cook, stirring, until the liquid has evaporated. Heat should be medium low at this point. Stir in the eggs and scramble to the desired degree of doneness. Serve immediately.

Explore posts in the same categories: Breakfast, Vegetarian


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