It’s no secret that I love my Indian spices. And eggs. Actually all of this.
Does anyone else have the problem of the “exploding spice cabinet”? I swear, every time that I open my spice cabinet, the jars of spices tumble out. I’ve always wanted to make magnetic spice rack for the surface of the refrigerator, to try and alleviate said cabinet space. But I am always the kind of person who tries desperately to be crafty and then have it end up with yarn and glitter everywhere. And like everything on Pinterest, it always ends up as a fail.
But there are worse things than extra glitter in our lives.
Anyways, my plethora of spices has caused me to become quite creative with how to use them when preparing meals. Lately, I’ve loved this tandoori seasoning blend I picked up at Whole Foods. It is AMAZING, you guys. Sprinkle it in dal or in a curry and you’ve got yourself quite a trip to flavortown. On that subject, have you all read the article about Guy Fieri’s explanation of where flavortown is? Do yourself a favor, and read this. It is quite trippy, if you ask me. Anyways, back to our spices. It is no wonder in high school, they used to call me spicy Sarah. And this spice, in my opinion, takes the cake. Naturally, I’ve been trying to figure out how I can possibly consume it and every possible opportunity.
Ice cream didn’t go so well.
But, as we all know, I am OBSESSED with eggs. I am currently working through finishing a dozen and a half eggs before they go bad and I am on a ROLL. If you know anything about me, I watch sales like a HAWK. Should I be on Extreme Couponing? No, mainly because it has not reached those crazy levels yet. Those ladies are couponing as their CAREER. No, I mainly look at circulars, see what is on sale, and buy a TON of it. That is how, even though I am heading to LA next week, I ended up with the proposed challenge of 18 eggs in four days.
But hey, I like eggs. And I’m always up for a good eating challenge.
I used to hate eggs. I know, crazy right? I think it was because of the taste of the yolk. I used to say that it, “tasted like pure cholesterol!” I was such an in tune yet weird child. But don’t worry, I am currently making up for the years and years I chose not to eat them. Pretty much every time I go out for brunch, I order some sort of egg dish. Scrambles, fried, soft boiled. I don’t discriminate. Mainly because they’re probably the only thing that can cure my hangover. With hot sauce of course.
Because what better way to kick the alcohol out of you then a sucker punch of chili peppers.
This recipe could not be better food for a hangover brunch (or, in other words, Monday). Like I said, it’s delish, cozy, quick, easy AND healthy, but yet still feels totally comforting. It is also SUPER easy to make with meal prep. Make the sauce on Sunday and keep it around all week. When you’re ready to eat, just heat up the sauce in a pan, crack an egg, and you’re are as good as golden. Trust me. make this tonight – and pita of course, because it’s really nothing without the pita.You need something to soak up all the sauce. And trust me, this one is SAUCY!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 3 cups greens (kale, spinach, and swiss chard are all good options)
- handful cilantro, roughly chopped
- handful mint, roughly chopped
- 1 clove garlic, roughly chopped
- chopped jalepeno, to taste
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 5-6 almonds or pistachios, roughly chopped
- salt + pepper
- 1/2 tablespoon coconut oil
- 1 big "slice" of red onion
- 1/3 cup almond or coconut milk
- 2 tablespoons whole milk greek yogurt or skyr
- 2 eggs
- pita bread, chopped mangos, chopped tomato, hot sauce, and yogurt, to serve
In the bowl of the food processor, combine all of the ingredients for the chutney. Pulse and season to taste with salt, pepper, and more jalepeno, if desired. This can be done a day in advanced and stored.
Heat the oil in a skillet over medium heat. Add the onion and saute until translucent, approximately 5 minutes. Add the green chutney puree to the pan and stir to combine with the onion. Add the almond or coconut milk and the greek yogurt and stir to combine. Heat until the sauce thickens. You can tell this by pulling the spoon across the pan. If the liquid doesn't flow back where you dragged, it is thick enough.
Using the back of a spoon, make two divets in the pan. Crack each egg in a separate bowl and add each egg to the divet. Cover the pan and allow to cook until the whites are set, approximately 5-7 minutes. Serve atop of toasted pita with chopped mango, chopped tomato, hot sauce, and yogurt. EAT.
This is exactly why carbs are everyone’s superhero.