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  • Indian-Spiced Scrambled Eggs

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  • 1 bunch cilantro, washed and dried
    1 medium-to-large jalapeno pepper, stemmed and seeded
    2 tablespoons honey
    5 tablespoons olive oil, divided
    1 or 2 limes
    Salt, as needed
    1 large (8 ounces) Yukon gold potato
    2 cups cauliflower florets
    1 medium yellow onion
    1-inch piece peeled ginger root
    1 tablespoon ground coriander
    2 teaspoons ground cumin
    1 tablespoon mustard seeds
    1 teaspoon ground cinnamon
    1 teaspoon ground turmeric
    1/4 teaspoon cayenne pepper
    6 large eggs
    Cut enough of the cilantro leaves and tender stems to yield 2 cups, and place in jar of a blender. Coarsely chop the jalapeno and add to blender along with the honey and 1 tablespoon of the oil. Cut the lime(s) in half and squeeze into blender (about 3 tablespoons' worth). Add a pinch of salt and blend on low speed to combine, then on high speed to form a sauce. Taste; adjust seasoning or add juice as needed. Transfer to a bowl or small pitcher. Yield will be 3/4 cup.
    Cut the potato into 1/2-inch cubes; place them in a medium saucepan and cover with salted water. Bring to a boil over high heat. Cook for 4 minutes. While potato is cooking, cut the cauliflower into bite-sized (or smaller) pieces, and cut the onion into small dice to yield 1 cup. Grate the ginger to yield 1 tablespoon.
    Add cauliflower to potato; after water returns to a boil, cook cauliflower for 1 minute. Drain vegetables in a colander.
    Heat a large skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons oil, then add onion and cook for 5 minutes, stirring often, until softened. Add cooked cauliflower and potato, coriander, ginger, cumin, mustard seeds, cinnamon, turmeric, cayenne pepper and a pinch of salt, stirring to mix well. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Transfer mixture to a medium bowl and cover to keep warm while you prepare eggs.
    Crack the eggs into a mixing bowl; add 2 tablespoons water and 1/2 teaspoon of salt. Whisk for 2 minutes, until quite foamy.
    Return skillet to stove over medium-high heat. Add remaining 2 tablespoons oil. Pour in eggs and let them set slightly before stirring. Use a spatula to gently push eggs toward skillet's center, tilting skillet as needed to evenly distribute any egg that is not quite set. As soon as eggs are barely firm, turn them over and cook for 15 to 20 seconds. Remove from heat.
    Return vegetable mixture to skillet and stir gently to incorporate into eggs. Divide among individual plates; drizzle with a tablespoon or two of cilantro-jalapeno sauce and serve with warm naan bread and/or baked sweet potato wedges.
    Makes 4 to 6 servings.
    — Recipe adapted by The Washington Post from "Lucid Food: Cooking for an Eco-Conscious Life," by Louisa Shafia (Ten Speed Press, 2009).
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