Go Back Email Link
Scrambled Eggs w/ Bengali Curry

Scrambled Eggs w/ Bengali Curry

I am particularly fond of curry in the morning! Especially when it's combined with a heaping pile of scrambled eggs. It's a delicious combination that you give you enough fuel to last all day. This particular scrambled eggs recipe consists of a Bengali squash curry with French green lentils, red lentils, coconut milk, tofu, garlic, ginger, shallots, and homegrown habaneros, serranos, jalapeños, and banana peppers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Asian
Servings 1 serving

Equipment

  • Skillet
  • Stove
  • Small Bowl

Ingredients
  

Bengali Curry

  • 4 habaneros
  • 2 serranos
  • 1 jalapeño
  • 1 banana pepper
  • 3 cloves garlic
  • 1 tbsp. ginger
  • 1/2 shallot
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. fenugreek
  • 1/2 tsp. coriander
  • 1/2 tsp. turmeric
  • 1/2 tsp. red curry spice
  • 4 bay leaves
  • dash salt to taste
  • dash pepper to taste
  • 3 cans coconut milk
  • ~6 cans water
  • 1 lbs. tofu cubed
  • 2 tbsp. high heat oil
  • 1/2 c. Bengali squash (or other pumpkin or squash of choice), diced
  • 3/4 c. French green lentils
  • 1/2 c. red lentils

Burrito

  • 1 c. Bengali curry
  • splash olive oil
  • 2 eggs
  • dash salt
  • dash pepper

Instructions
 

Cook Bengali Curry

  • Cook Bengali Curry w/ Squash, Tofu, & Garden Peppers. This takes several hours to cook and should be done at least the day before. It primarily consists of squash, tofu, and lentils with an assortment of peppers and spices.
    Reheat right before scrambling eggs.

Scramble Eggs

  • Add oil to a skillet and preheat a over medium-high heat.
    I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
  • Crack eggs into a bowl and whisk until fluffy.
  • Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly.
    Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
  • Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.

Assemble Plate

  • Add heated curry and eggs to a plate. Serve immediately.

Tips, Tricks, & Notes

  • Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.