A common misconception is that enjoying the health benefits of spices means eating curry.
The truth is that, as much as I love a good curry, these traditional recipes are not the only vehicles for spice.
Simple dishes that we all enjoy on a regular basis can be ideal canvases for spices. Some out-of-the-box thinking and willingness to break the rules can allow these healing ingredients into your kids’ and families’ lives, seamlessly and deliciously.
These spiced scrambled eggs are a case in point.
RECIPE
Spiced Scrambled Eggs
Toddler, Kid, Adult
Eggs are nutritious, versatile and perfect for picky kids.
I spiced up a traditional egg scramble with anti-inflammatory turmeric, digestion-boosting cumin, anti-bacterial coriander as well as metabolism-enhancing black pepper (which also increases the absorption of turmeric). I added tomatoes and spinach for increased nutrition and shallots for bite and flavour. A sprinkling of parsley finished off the dish beautifully. We love it over toast for breakfast or in a whole wheat tortilla for lunch. A bit of cayenne or hot sauce elevates it for the adults.
Yield
4 servings
Ingredients
6 eggs
2 tablespoons cream or milk
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 shallots, finely chopped
1/2 cup baby spinach
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon finely chopped parsley
Method
Beat the eggs, cream and spices in a bowl until well mixed.
In a sauté pan, heat the oil on medium until shimmering.
Add the shallots and sauté until softened, 2-3 minutes. Add the spinach and tomatoes and sauté for 5 minutes until the tomatoes have broken down a bit.
Reduce the heat to low. Add the eggs and mix continuously, scrambling them into a custard-like, creamy texture, 3-5 minutes. Once the eggs are cooked, add salt and pepper to taste. Finish with parsley and serve.
Wonderful blog… you have given us an idea of having an interesting way of having egg in the breakfast.
Thanks and hope you enjoyed it.