South Indian Scrambled Eggs

This summer, the kids have learned to ride a bike. One of the joys of being a kid is balancing on two wheels and, according to Poet, going really fast. And they have been biking a lot. It is also an excellent way for them to burn off all their energy - it's incredible how much they do at school, so many activities and learning to keep them busy all day. They love biking around the neighborhood and to their grandmother's house. It is the perfect daily routine, a few hours of being outside and just riding. With so many things out of our control, biking has been a wonderful respite in a sea of uncertainty.

With all this biking, breakfast is essential at our house. It is never a great idea to have two hungry kids biking. I love this recipe because it was one of my mom's classic weekend breakfasts. The creamy eggs are balanced nicely with the herbal note of cilantro, some heat from a green chili or two, and soft onions. My mom would serve this with khichdi, a rice and dal dish (recipe coming soon!), and pappadum, like crispy potato chips, but made with lentils. With a little mango pickle on the side, south Indian scrambled eggs were her idea of a perfect breakfast. As kids we would always eat them with ketchup, which used to baffle my mom. But what kid doesn't like ketchup on everything?

Anda bhurji is an Indian scrambled egg dish. It has masala, or spices and tomatoes and onions. My mom's eggs are a little simpler and just as delicious. First, whisk the eggs until frothy and light. Then saute the onions with a green chili or two until the onions are soft and translucent. I like to use red chili flakes instead as they give a little more subtle heat. Then add cilantro and give it a quick stir. Finally, pour the eggs into the pan and cook until they are just set. The eggs are creamy and have a little bit of extra flavor that the kids like.

We may not always have khichdi and pappadum, but south Indian scrambled eggs are great with toast and jelly too.

South Indian Scrambled Eggs

Start the day on a savory note, these eggs are gently scrambled with a little bit of cilantro, onions and chili peppers. A spicy take on the Indian classic anda bhurji.

Makes 2 servings

• 4 eggs
• 1 small onion, chopped (chopped)
• 1-2 green chilis or a pinch red pepper flakes
• 1/8 cup cilantro or small bunch. chopped
• 2 tablespoons neutral oil
• 1 teaspoon salt

1. In a medium bowl whisk the eggs. Add the salt and stir. Set aside.

2. Heat oil over medium heat in a large fry pan. Add onions and saute 5-10 minutes until they are soft and translucent.

3. Add the green chilis and saute for a minute.

4. Add the cilantro to the onions and saute for 30 seconds until just wilted.

5. Pour the eggs over the onions mixture and stir gently for about 1-2 minutes until just creamy. Flip the eggs and cook for another minute or so. Serve with toast and jelly, or just a little mango pickle.