Ingredients:
- 6 large eggs
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/2 teaspoon cracked peppercorns
- 3 tablespoons canola oil
- 2 garlic cloves, finely minced
- 26 curry leaves, roughly torn (optional)
- 4 dried red chiles
- 1 tablespoon cumin seeds
- 1 tablespoon black mustard seeds
- 2 cups toasted peanuts
- 1 large red or yellow onion, halved and thinly sliced
- 1 jalapeņo (seeded and veined for a milder flavor), chopped, optional
- 2 large tomatoes, halved and thinly sliced
- 1 pound of roasted turkey, shredded
- 1 cup cilantro, finely chopped
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Preparation:
Beat the eggs with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper in a medium bowl and set aside. Heat the oil with the garlic, curry leaves, 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 peanuts and cook for 3-4 minutes, till nice and crisp and golden. Add the onions, jalapeņos and 2 teaspoons of salt and cook for 1 minute. Add the shredded turkey and 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, and 1 minute longer if your prefer medium-cooked eggs. Transfer to a serving dish, sprinkle with reserved cilantro and serve.
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