CURRIED SCRAMBLED EGGS

Curried Scrambled Eggs image

Provided by Miss Pierce

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

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 tomatoes, 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)

Steps:

Beat eggs, salt, pepper and cream or milk together in mixing bowl.
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.
Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
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.
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.
Garnish with cilantro.
Serve.
Enjoy!

Nutrition Facts : Calories 529.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 489.3, Sodium 168.5, Carbohydrate 8.8, Fiber 1.8, Sugar 3.6, Protein 15.3