I first had a variation of this years ago at a restaurant in Brooklyn. Over the years it has varied depending on the veggies on hand. Always onion. Red pepper only when organic is on sale. I love the combo of flavors and textures. A little creamy a bit of crunch- heat from the harissa, cool from the herbs.
As much as I love my yard and garden, watching the hummingbirds through the kitchen window, the smell of grass and dirt, I miss the city. I miss staying out too late and never eating breakfast at home. Brunch, bagels, coffee in paper cups. My twenties- the years I rarely bought eggs.
Curry Scrambled Eggs
A flavor packed breakfast scramble with sweet onion and red pepper, curry powder, and yogurt
Ingredients
- 1/2 medium onion finely chopped sweet white or yellow are best
- 1 tsp butter or olive oil
- 2 tsp madras or other curry powder
- 4 eggs
- 2 tbsp yogurt greek or regular, I prefer whole milk
- 1/2 sweet red pepper chopped or slied thin, membrane removed
- 2 tbsp fresh herbs I like dill or cilantro best
- 1/2 avocado (optional)
- harissa or sriracha to taste
Instructions
- In a 10 inch skillet, over medium heat, melt butter, add onions and curry powder and saute until onions begin to soften
- while onions are cooking whisk together eggs with a pinch of salt until combined.
- Lower heat to low. Add egg mixture to the skillet with the onions and curry powder. Allow eggs to slightly set scramble briefly. Add yogurt and then with heat on lowest possible setting scramble eggs to desired doneness. Add peppers and herbs. (Since I use cast iron I turn off the heat entirely once the eggs are almost done)
- salt and pepper to taste
- serve immediately with harissa or sriracha and toast
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Looks delicious! Nice photos!