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.
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.
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
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.