Indian Scrambled Eggs
Prep:10 m
Cook:10 m
Total:20 m
Servings:2
Cuisine:Fusion Indian 🇮🇳 Asian
Course:Breakfast

Indian Scrambled Eggs

Evelina

  

The thing pictured isn’t puke. It’s a true star of Quarantine Cuisine, made of random leftovers. But the taste was so good that I had to write down the recipe. I used rye bread here the way my mom used to do when I was little. I also added some yellow curry powder that will surely open some chakras for you.

Ingredients:

  • 2 eggs;
  • 50 ml Ayran or kefir (I used Ayran);
  • frozen peas;
  • feta cheese;
  • 1 slice rye bread (although any old slice you’ve meant to throw away will work);
  • a pinch of yellow curry powder;
  • butter;
  • ham (optional);
  • salt and pepper

Steps:

  1. Melt the butter in a pan, then toast the bread, fry the ham (if using), add the peas. Cook until done.
  2. Whisk the eggs with salt, pepper, curry, and Ayran (or kefir). Pour into the pan and cook on low heat, stirring occasionally.
  3. Add cubed feta and cook a little more.

Good luck trying not to make a second serving.

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