Indian-spiced eggs a breakfast for dinner
When cultural adaptation is performed in good taste, I’m all in — especially when it is in breakfast-for-dinner mode. Take this recipe for spiced Indian scrambled eggs, kicked up simply with onion, tomato and the heat of a small chile pepper. I have been told that it would not be part of a typical breakfast on the subcontinent, but the good folks at Heritage India in Washington have put such a dish on their brunch menu and it is a sleeper hit.
Heritage India co-owner Mitul Tuli says if she were making them at home, she would stir in a tablespoon of chile-tomato ketchup, and that is something I plan to try. For now, my own added touch of fresh mint at the end works just fine.
The eggs are good on their own, as well as spooned atop warm naan or whole-wheat roti.
While chile powder is the spice you’ll likely pull from your pantry, a mild and brightred one like Kashmiri chile powder would be ideal. Add ¼ cup packed cilantro leaves, if you happen to have some on hand.
Heritage India’s Spiced Scrambled Eggs
½ medium onion, preferably red 1 medium tomato 1 serrano, jalapeno or green Thai chile, or to taste 4 eggs 2 tablespoons vegetable oil Pinch mild red chile powder Kosher salt A few fresh mint leaves or a handful cilantro leaves, for optional garnish 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 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 chile 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, if using. Divide the scrambled eggs between plates. Scatter the mint or cilantro on top and serve right away. Makes 2 servings. Nutrition information: Each serving contains approximately 290 calories, 13 g protein, 24 g fat, 6 g carbohydrate (3 g sugar, 370 mg cholesterol, 290 mg sodium and 1 g fiber.