Curry Scrambled Eggs


I first had a variation of this years ago at a restaurant in Brooklyn. Over the years it has varied depending on the veggies on hand. Always onion. Red pepper only when organic is on sale. I love the combo of flavors and textures. A little creamy a bit of crunch- heat from the harissa, cool from the avocado.

As much as I love my yard and garden, watching the hummingbirds through the kitchen window, the smell of grass and dirt, I miss the city. I miss staying out too late and never eating breakfast at home. Brunch, bagels, coffee in paper cups. My twenties- the years I rarely bought eggs.

Curry Scrambled Eggs
Serves: 2
Prep time:
Cook time:
Total time:
Eggs scrambled with curry powder, sweet red pepper, and onion. Topped with Harissa and cool avocado.
  • ½ medium yellow onion finely chopped (about ⅔ cup)
  • 1 tsp butter or olive oil
  • 2 tsp vindaloo or other curry powder
  • 4 eggs
  • 2 TBS greek yogurt
  • ½ sweet red pepper chopped
  1. In a 10 inch skillet, over medium heat, melt butter, add onions and saute until onions begin to soften
  2. mix curry powder with 2 tsp water to make a paste
  3. add curry paste to onions and stir to combine. Lower heat and continue to cook
  4. while onions are cooking whisk together eggs and yogurt until throughly combined.
  5. add peppers to onion mixture and allow to cook for a minute or two. add egg mixture . With heat on lowest possible setting scramble eggs to desired doneness. (Since I use cast iron I turn off the heat entirely once the eggs are almost done)
  6. salt and pepper to taste
  7. garnish with cilantro (dill is good too), harissa, and avocado






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