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Categories:
eggs kosher salt ground peppercorns canola oil garlic Curry cumin seeds black mustard seeds red chiles red turkey tomatoes fresh cilantro
Viewed: 52 - Published at: 2 years agoIngredients
- 6 large eggs
- 1 tablespoon kosher salt
- 1/2 teaspoon ground peppercorns
- 3 tablespoons canola oil
- 2 garlic cloves, peeled and finely minced
- 26 curry leaves, roughly torn (optional)
- 1 tablespoon cumin seeds
- 1 tablespoon black mustard seeds
- 4 dried red chiles
- 1 large red or yellow onion, halved and thinly sliced
- 1 jalapeno (cored and seeded if you prefer a milder flavor), chopped
- 4 cups shredded, cooked turkey or shredded deli turkey
- 2 large tomatoes, halved and thinly sliced
- 1 cup finely chopped fresh cilantro
Method
- Beat the eggs with 1 teaspoon of kosher salt and the ground peppercorns in a medium bowl and set aside.
- Heat the oil with the garlic, curry leaves (if using), cumin seeds, mustard seeds, and chiles in a large skillet over medium-high heat until the cumin is fragrant and golden and the mustard seeds begin to pop, stirring often, for about 2 minutes.
- Add the onion, jalapeno, and 2 teaspoons of salt, and cook for 1 minute.
- Add the shredded turkey, cook for 1 minute, and then mix in the tomatoes.
- Reduce the heat to medium and cook until the tomatoes release their liquid, about 3 minutes, stirring occasionally.
- Increase the heat to medium-high and pour in the eggs.
- Mix the eggs into the turkey and vegetables and cook until the eggs begin to set, stirring often, for 2 minutes.
- Mix in all but 2 tablespoons of the cilantro and cook for 30 seconds longer if you like soft eggs, or 1 minute longer if your prefer medium-cooked eggs.
- Transfer to a serving dish, sprinkle with the reserved cilantro, and serve.
