Paired with an American Pale Ale
Happy Thursday, everyone! I hope everyone is having a fabulous week! It’s quickly coming to an end though isn’t it? I know that a lot of kiddos started back to school this past week. I seriously can not believe it’s that time already!
Zach and I have spent the past week/weekend in Las Vegas. It was an early trip for my 30th birthday which isn’t until the beginning of September. Since Zach begins teaching at the University of Wyoming at the end of August, we had to make our trip a little early this year! You forget about these little things like “going to work,” when you work for yourself and at home! Things like weekend trips instead of Wednesday-Thursday trips and planning vacations over winter and spring breaks become a thing of reality. I’m not sure I’m ready for it!
Anywho, we had a fabulous time. Besides it being INSANELY hot the entire time we were there (like almost 120 degrees F hot!), it was a very relaxing trip. We didn’t stay on the strip. That’s not really our thing. We stayed on Lake Las Vegas where afternoons were spent at our hotel’s GORGEOUS pool followed by delicious dinners in the city in the evening. That is certainly a schedule I could have gotten used to! We literally came back to Laramie, and it was 40 degrees F and raining AND there was snow in the forecast for the high country! Oh, my life. I don’t know if I’m ready for these Wyoming winters.
So, I’ve decided to keep it pretty simple today and share one of my latest breakfast obsessions. I eat eggs like it’s my job anyway (literally, I guess it is kind of my job), and eggs can get super boring. You have to liven up the simplest of all breakfast solutions. These spicy scrambled eggs are a way to “spice” up your normal breakfast routine. They are super yummy, healthy and filling!
Recipe for these spicy scrambled eggs are below! Pair them with an American Pale Ale or something lighter if you are feeling extra ambitious in the morning. ;) Have a wonderful day everyone! xo
- 2 tablespoons canola oil
- 1 medium yellow onion, finely diced
- 1 tablespoon fresh ginger paste
- 1 fresno pepper, seeds and stem removed, finely minced
- 2 cloves of garlic, finely minced
- 1 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- salt and black pepper
- 10 ounces canned diced tomatoes, drained
- 8 large eggs, beaten
- 1/2 teaspoon crushed red pepper
- sliced green onions and chopped cilantro (for garnish)
- toast (for serving)
- In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.
- Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.
- Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!
Recipe adapted from Plenty More – By Yotam Ottolenghi.