Indian-spiced Scrambled Eggs

Last night I went to see Dick Valentine do a solo gig in town and didn’t get home until well past midnight so today I’m paying the price of too much wine, rum and vodka.

For me, there are only two options for food when dealing with a hangover: Option 1 is “Carb the Hell Up”, which means bowls and bowls of pasta and entire loaves of bread, which isn’t really a great choice at the moment as I have a wedding dress to fit into in two months. Option 2 is eggs, which can go two ways: Mexican or Indian.

Eggs are a good choice when dealing with the excesses of the night before. They contain cysteine which helps mop up the acetaldehyde which is one of the main culprits in a hangover (wow, I might even sound like I know what I’m talking about!)  So scramble some up, have a glass of orange juice, take a multi-vitamin and have a massive bag of plantain chips for desert (er…), then hopefully feel slightly human again.

Indian-spiced Scrambled Eggs
(Adapted from a cookbook called “Low Fat Vegetarian” that seems to have no author name and seems to be from a charity shop in America. I have never been to America. Who knows…?)

  • 2tsp olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 3 large tomatoes, chopped
  • 1.5 tsp chili powder
  • 1/2 tsp ground tumeric
  • 1/2 tsp ground cumin
  • 3 tbsp chopped coriander
  • salt and pepper to taste
  • 2 eggs + 1 egg white per person. (Sauce serves 2-3)
  1. Heat 1tsp of the oil in a large nonstick frying pan over a medium high heat.  Add the onion and the garlic and cook until the onion is soft.
  2. Add the tomatoes, chili powder, cumin, tumeric and one tablespoon of the coriander. Cook for about 8 minutes, stirring occasionally. Transfer sauce into a bowl and keep warm.
  3. While the sauce is cooking, beat the eggs and egg whites together with a splash of water.  Put the frying pan back on the heat and add the other teaspoon of oil.
  4. Add the eggs to the pan and cook until gently set and then scramble.
  5. Serve on the eggs toast with the sauce on top. Season with salt and pepper as required. Garnish with the remaining coriander.

n.b. I had already had more bread than necessary so instead of eating it on toast I added a chopped potato whilst frying the onions and garlic and grilled some asparagus,  just to mix things up a bit.


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