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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A great way to spice up the morning scramble, especially if you like curry flavors and heat. Ingredients:
4 eggs |
1/2 cup cream or 1/2 cup milk, whichever you have on hand |
salt and pepper |
1 chili pepper, seeded and chopped (i use a serrano pepper and leave some seeds, as i love heat) |
1/2 cup roma tomatoes or 1/2 cup tomato, seeded |
1 medium garlic clove, chopped |
2 green onions, chopped |
3 tablespoons olive oil |
1/2 tablespoon red curry powder |
1/2 tablespoon madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional) |
chopped fresh cilantro (garnish) (optional) |
Directions:
1. Beat eggs, salt, pepper and cream or milk together in mixing bowl.
2. Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
3. Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
4. Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
5. Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
6. Garnish with cilantro.
7. Serve.
8. Enjoy!
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