Many mornings, I wake up in the mood for eggs…but also not in the mood for eggs, you know what I mean? The consistency and flavor of traditionally-prepared eggs are both a godsend for predictability and a major exercise in patience for discerning eaters like yours truly. And it’s not just me who is sometimes bored with eggs; it’s a global pheomenon, demonstrated by the myriad of ways to prepare eggs – scrambled, fried, flipped, deviled, basted, roasted, poached, shirred, boiled, and scotched. I feel like a cast member of Forrest Gump right now, but you get my point.
Egg Bhurji is a recent favorite, as it combines exotic South Asian flavors with an egg scramble for delicious effect. All it takes is a bit of prep to chop and soften the vegetables before adding in the eggs; it’s definitely worth that extra few minutes of effort.
Egg Bhurji (Gluten-free, Paleo, Perfect Health Diet, Whole30)
3 tbsp ghee
1 tsp cumin seeds
1 large shallot, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, sliced
1 jalapeno pepper, sliced into matchsticks
1/2 tsp ground ginger
1/2 tsp turmeric
1 pinch ground cinnamon
1/2 tsp salt, more to taste
4 eggs, beaten
1 handful cilantro, chopped
1. In a skillet, heat the ghee over medium heat until shimmering, about 1 minute. Add the cumin seeds and toast until fragrant, about 30 seconds, then add the shallot and increase the heat to med/high. Saute until softened, about 2 minutes, stirring often, then add the garlic and jalapeno. Saute until fragrant, about 30 seconds, then add the tomatoes and bell pepper.
2. Saute until everything softens and starts to darken and crisp around the edges, about 3 minutes. Stir in the ginger, turmeric, cinnamon, and salt, then pour over the eggs. Allow the eggs to cook without stirring for about 30 seconds, then stir periodically and allow to cook until the eggs are mostly dry; stir in the cilantro, taste for salt, and serve.
** For variety, consider adding peas, boiled potatoes, or carrots to the list of vegetables.