When cultural adaptation is performed in good taste, I’m all in — especially when it is in breakfast-for-dinner mode. Take this recipe for spiced Indian scrambled eggs, kicked up simply with onion, tomato and the heat of a small chile pepper. I’m told it would not be part of a typical breakfast on the subcontinent, but the good folks at Heritage India in Washington put such a dish on their brunch menu, and it is a sleeper hit.
Heritage India co-owner Mitul Tuli says if she were making them at home, she would stir in a tablespoon of chili-tomato ketchup, and that is something I plan to try. For now, my own added touch of fresh mint at the end works just fine.
Heritage India’s Spiced Scrambled Eggs
2 servings.
From chef Mohan Singh of Heritage India restaurant in Washington.
½ medium onion, preferably red
1 medium ripe tomato
1 serrano chile pepper or ½ jalapeño (may substitute 2 green Thai chiles)
4 large eggs
2 tablespoons vegetable oil
Pinch red chili powder
Kosher salt
A few fresh mint leaves, for garnish (optional)
Finely chop the onion and tomato; together is okay. Seed and mince the chile pepper. Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.
