Curry Scrambled Eggs

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 avocado.

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

Eggs scrambled with curry powder, sweet red pepper, and onion. Topped with Harissa and cool avocado.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 2

Ingredients

  

1x2x3x

• 1/2 medium yellow onion finely chopped about 2/3 cup
• 1 tsp butter or olive oil
• 2 tsp vindaloo or other curry powder
• 4 eggs
• 2 TBS greek yogurt
• 1/2 sweet red pepper chopped

Instructions

 

• In a 10 inch skillet, over medium heat, melt butter, add onions and saute until onions begin to soften
• mix curry powder with 2 tsp water to make a paste
• add curry paste to onions and stir to combine. Lower heat and continue to cook
• while onions are cooking whisk together eggs and yogurt until throughly combined.
• add peppers to onion mixture and allow to cook for a minute or two. add egg mixture . With heat on lowest possible setting scramble eggs to desired doneness. (Since I use cast iron I turn off the heat entirely once the eggs are almost done)
• salt and pepper to taste
• garnish with cilantro (dill is good too), harissa, and avocado

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