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Indian-Style Scrambled Eggs with Cherry Tomatoes & Prosciutto

Serves 1
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Allergy Egg
Dietary Candida Diet Recipes Phase 2
Source:  The Curry Book by Laxmi Khurana

Ingredients

  • 2 Large eggs
  • 5 cherry tomatoes (quartered )
  • 1 small bunch chives (finely chopped )
  • salt & black pepper (Use freshly ground black pepper & low sodium salt if you have)
  • 1 drizzle almond or rice milk (ok I admit it – I’ve sometimes used half-fat cow’s milk and noticed no adverse reaction despite the natural sugar in the milk)

Optional

  • 1 pinch turmeric
  • 0.5 teaspoon brown mustard seeds
  • 3 thin slices prosciutto (use lean organic bacon if you don’t have prosciutto)

Directions

Step 1
Heat the mustard seeds in a frying pan until they start to pop.
Step 2
Add tumeric, a bit of Olive oil and fry the chopped tomatoes in it until soft.
Step 3
Meanwhile chop the prosciutto finely and fry with the tomatoes.
Step 4
Break the eggs into a bowl and blend with a fork, adding a swig of milk.

Add a pinch of salt, pepper and tumeric when blending.

TIP: Blend the tomatoes and prosciutto in with the egg mixture briefly.
(That makes it easier to distribute when you put it back in the frying pan. Plus they don’t get burned so quickly at the bottom of the pan.)

Step 5
Now add half a teaspoon of butter to the frying pan.

When the butter is frothy pour the egg mix back into the frying pan.

Let it cover the entire base of the frying pan (6 inches/ 15cm or Wok works well for this).

Step 6
Fry on a medium heat without stirring until it sets.

Then s-l-o-w-l-y stir the egg mix with a wooden spoon or spatula until it softly folds and builds big swirly egg nests.

Turn these over if you like your eggs lightly brown.

And there you have your scrambled eggs with a twist.

Step 7
Season with salt and pepper and sprinkle the chives on before serving.

NICE VARIATION:
Instead of the chives you can add finely chopped basil or fresh spinach towards the end of cooking. As shown on the photo above.

These Indian-style Scrambled Eggs make a delicious lunch option for the Candida Diet. Try them now, they are so quick to make…

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Note

This is one of my absolute favourite candida diet recipes – so tasty & quick to make!

It’s an amalgamation of my Mum’s German way of cooking Scrambled eggs and a recipe I’ve seen in the Curry Cook Book I mentioned above.

It tastes awesome with freshly baked sesame soda bread (from phase 3 of the candida diet onwards!)

It also makes a perfect filling for whole meal pitta bread pockets with cheddar cheese. Not that you could enjoy this just yet – this is a serving suggestion for your hungry family of non candida sufferers 😉

Serve with a big green salad with sesame, pumpkin & sunflower seeds, salt, pepper and olive oil.

Best eaten for lunch. And if you’re hardcore like me you can even eat the leftovers cold the next day as a snack, oooh 😉

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