Growing up in South India, I would have eggs for breakfast, lunch or dinner. There would be Scotch eggs in sausage nests, roasted hard-boiled eggs with onions and a rice pancake, and hard-boiled eggs with a luscious onion gravy.
I have come up with a quick and easy recipe for scrambled eggs with a twist — beets and eggs. I’m sure you haven’t tried this combination, but it’s a great one. If you’re thinking that this dish would be too sweet, think again. The cayenne pepper and the black pepper perfectly balance the sweetness from the beets to give the dish an amazing flavor. To top it off, the coconut oil has a beautiful aroma. Enjoy this for any meal.
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Beet scrambled eggs
6 eggs, beaten
1/2 beet, puréed
1/2 a white onion, thinly sliced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric powder
1/2 teaspoon Himalayan pink salt
1/2 teaspoon garam masala
4 tablespoons coconut oil
1/4 cup fresh cilantro leaves (optional)
1. In a mixing bowl, whisk the eggs and the beet purée. (To make the beet purée, cook the beet in boiling water for 15 to 20 minutes, then blend it with a little water until it becomes a paste.) Add in all the spices and whisk until mixed through. Set the mixture aside.
2. Heat a nonstick pan and add the 4 tablespoons of coconut oil.
3. Once the oil is hot, add in the white onions. Sauté until translucent.
4. Add in the egg mixture and stir well to cook the eggs. Stir in chopped fresh cilantro. Mix well. Serve hot on buttered toast.