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SIUSLAW NEWS ❚ WEDNESDAY, JUNE 15, 2016
Spice up your scrambled eggs
Conventional
wisdom
says
breakfast is the most important
meal of the day. But many people
i nd breakfast is also the most bland
meal of the day. h ose who want to
venture of the beaten breakfast path
to enjoy something more l avorful
than another bowl of cereal can
spice things up with this recipe for
“Akoori (Indian Scrambled Eggs),”
a tasty if somewhat more i ery take
on traditional scrambled eggs from
Suneeta Vaswani’s “Easy Indian
Cooking” (Robert Rose).
AKOORI
(Indian Scrambled Eggs)
Serves 4 to 6
8 eggs
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black
pepper
3 tablespoons oil
1 teaspoon cumin seeds
1 cup chopped onion
2 teaspoons i nely chopped green chile
(see tip below)
1 cup chopped tomato
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 cup cilantro, chopped
Tomato wedges and cilantro
sprigs, for garnish
1. In a bowl, gently whisk eggs, salt
and pepper. Do not beat.
2. In a large skillet, heat oil over
medium-high heat and add cumin
seeds. Stir in onion and green chile and
saute until golden, 3 to 4 minutes.
3. Add tomato and saute, stirring
continuously, for 1 minute. Stir in
cayenne, turmeric and cilantro. Cook
for 1 minute longer. Reduce heat
to medium-low and slowly add egg
mixture. Cook, stirring gently, until
eggs are soft and creamy, 3 to 4 minutes.
Do not overcook.
4. Serve garnished with tomato
wedges and cilantro sprigs.
Tip: h e important thing in Indian
cooking is to use a chile pepper with
spirit. Fresh cayenne peppers, or any
similar ones, would work very well.
If using h ai peppers, now readily
available in North America, use only
half the amount called for in the recipe.
In a pinch, jalapenos also can be used.
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