Heritage India's Spiced Scrambled Eggs
There's just the right amount of heat and spice in these softly scrambled eggs, served during weekend brunch at Heritage India in Washington. The eggs are good on their own, as well as spooned atop warm naan or whole-wheat roti.
½ medium onion, preferably red
1 medium ripe tomato
1 serrano chile pepper or ½ jalapeño (may substitute 2 green Thai chilies)
4 large eggs
2 tablespoons vegetable oil
Pinch red chili powder (see note)
A few fresh mint leaves, for garnish (optional)
Finely chop the onion and tomato; together is OK. Seed and mince the chile pepper. Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.
Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, stir in the onion and tomato; cook for 4 or 5 minutes, until softened.
Add the fresh chile pepper and the cilantro, if using, the red chili powder and then season lightly with salt. Cook for a minute or two, then reduce the heat to medium-low.
Pour in the eggs, stirring gently to incorporate the other ingredients in the skillet.
Cook until just set, stirring just enough so the eggs stay moist and do not overcook.
Cut the mint leaves into thin ribbons.
Divide the scrambled eggs between plates. Scatter the mint on top and serve right away.
Note: While chili powder is the spice you'll likely pull from your pantry, a mild and bright-red one like Kashmiri chili powder would be ideal. Add ¼ cup packed cilantro leaves, if you happen to have some on hand.
Nutrition | Servings Per Container: 2; Calories: 290; Total Fat: 24 g; Saturated Fat: 5 g; Cholesterol: 370 mg; Sodium: 290 mg; Total Carbohydrates: 6 g; Dietary Fiber: 1 g; Sugars: 3 g; Protein: 13 g.
From chef Mohan Singh of Heritage India restaurant in Washington.