Curried Scrambled Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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 tomato, 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)

Recipe

• 1 beat eggs, salt, pepper and cream or milk together in mixing bowl.
• 2 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.
• 3 pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
• 4 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.
• 5 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.
• 6 garnish with cilantro.
• 7 serve.
• 8 enjoy!