INDIAN SPICED SCRAMBLED EGGS

Indian Spiced Scrambled Eggs image

Yield serves 4 to 6

Number Of Ingredients 13

1 Yukon Gold potato, peeled and diced
2 cups cauliflower florets
5 tablespoons olive oil
1 yellow onion, diced
1 tablespoon ground coriander
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt
6 eggs

Steps:

Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.