Indian Style Eggs

I must admit I am not a huge fan of eggs. Eggs need to be seriously doctored up for me to want to eat them. Besides my husband’s omelet, these are absolutely my favorite way to eat eggs. My mom came up with this recipe years ago, and everyone including the kids love it. The onions and mushrooms give the eggs a rich, roasted, savory flavor, while the mustard seeds and curry leaves add a touch of exotic without being overpowering. The tomatoes and cilantro add freshness. I usually serve them wrapped up in a tortilla, but today I had a fresh baguette from the bakery and decided to make a breakfast sandwich instead-was really awesome! I buy my curry leaves from the local Indian store, but if you can’t find them in your area, the recipe will work without them. Mustard seeds and curry leaves are not common in Western cooking, but they add great flavor here. The mustard seeds really don’t add much mouth feel, my toddlers don’t even notice them. As for the curry leaves, I usually pick out my curry leaves – but everyone else in my family seems to like eating them. Enjoy!

Ingredients

4 large eggs
Salt and pepper to taste
3 tablespoons butter
1⁄2 cup onions (chopped)
1⁄8 teaspoon mustard seeds
1⁄2 cup mushrooms (finely chopped)
1⁄2 cup tomatoes (finely chopped)
6 curry leaves 1⁄4 cup cilantro (chopped)
Tortilla, baguette, or bread of your choice

Instructions

1. Whip eggs, salt, and pepper in a bowl. Set aside.
2. Heat butter in large skillet over medium heat.
3. Add curry leaves and mustard seeds.
4. When mustard seeds start to pop, add onions.
5. Sauté onions until they are golden brown.
6. Add mushrooms, sauté for one minute.
7. Add tomatoes, and cook until soft and liquid is absorbed.
8. Add eggs, and sprinkle cilantro evenly over the top of the eggs.
9. Fold egg mixture frequently with a spatula until desired doneness.
10. Serve immediately rolled up in a tortilla, or baguette.
11. Enjoy!

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