Spicy Bombay Chili Eggs With Broccolini


Spicy bombay chili eggs with broccolini
This dish is welcome on both the breakfast and lunch menus! Broccolini, a vegetable that can be consumed in its entirety, tastes like a cross between broccoli and asparagus. If not available at your local grocer’s, seek it out at an Asian market. If you can’t find broccolini, substitute broccoli. For the health-conscious, try this recipe with egg whites only. Serve it with hot Toasted Cumin Chapatis with Orange for a light, yet tasty meal.


        6 large eggs; ½ teaspoon ground cumin

        ½ teaspoon salt; Freshly-ground black pepper, to taste

        2 tablespoons oil; 3 fresh green chili peppers, deseeded and minced

        6 green onions (scallions), minced; 1 teaspoon peeled and minced fresh ginger

        ½ lb (250 g) broccolini, chopped; 1 large tomato, chopped

        1 teaspoon ground turmeric

        2 tablespoons chopped fresh coriander leaves (cilantro).


Step 1:
Beat the eggs in a large bowl with the cumin, salt and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the chili peppers, green onions, ginger and broccolini. Cook, stirring constantly until soft, about 5 minutes.

Step 2:
Add the tomato and turmeric and cook for 2 minutes.

Step 3:
Add the eggs and cook on medium heat until rm (but not dry), about 3 minutes, stirring constantly. Once the eggs have congealed, transfer them to a serving platter. Serve hot, garnished with coriander leaves.

Food: Spicy Bombay Chili Eggs With Broccolini

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