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Saturday, March 30, 2013

Ekoori: Indian-Flavored Scrambled Eggs

Seasonal Recipe of the Week
I love Indian food, and I sometimes forget that it has applications outside of dinner. What I love is the complicated mixture of flavors. Really, the hardest part of cooking Indian cuisine is gathering the ingredients. But now that we have Talin in Santa Fe, the shopping is much easier. Indian food is always a refreshing change of pace for me. So when I was thinking about brunch, I remembered this dish from my past.

3 tablespoons of butter
1 small onion, peeled and finely chopped

1/2 teaspoon peeled, very finely grated fresh ginger
1 green chili, finely chopped
2 tablespoons chopped 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 sauté until soft. Add the ginger, chili, fresh coriander, turmeric, cumin, and tomato. Cook, stirring, for 3-4 minutes or until the tomatoes are soft. Add the beaten eggs, salt and pepper. Stir the eggs very gently until they form soft, thick, curds. I like to use a heat-proof rubber spatula. Remember, less is more when it comes to scrambling! Cook the scrambled eggs to any consistency you like. Sometimes if I am being real fancy, I make this mixture, put it in a colander and let it drain a little, and then I make phyllo dough pastry triangles which I fill with this egg mixture. You can make these ahead of time and freeze them then bake when needed. Serve with some warm garlic naan and maybe some fresh tomato sauce with a little curry in it. Brunch has arrived!