So I have midterms this week hence I am all set to make me some easy sustainable food that can last me 2 to 3 meals before I have to end up cooking again.
This Khagina inspired egg dish turned out to be absolutely delicious and rather easy to make.
5 large Eggs
1 chopped Onion (large) or (2 medium sized onions)
1 chopped Tomato (small)
2 chopped Green Chilies (optional – I didn’t have any at home)
Handful chopped Baby Spinach
Handful chopped Cilantro
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Red Chili powder (if you are using green chili reduce this to ¼ tsp)
½ tsp Turmeric powder
Salt to taste
3 tbs of Oil
½ cup of water
2 cups cooked Whole Wheat Orzo (cooked as per the instructions on the box)
In a pan add the oil and fry the onions till golden brown.
Add the chopped tomato and green chili.
Fry for a few minutes and add the ginger and garlic paste.
Cook till the raw smell disappears.
Add ½ a cup of water.
Add salt, red chili and turmeric powder.
Break the eggs and pour directly into the curry.
Do not whisk the egg or break it!!!
Add chopped spinach and cilantro leaves.
Once the egg starts solidifying, flip the egg over and let it cook some more.
Cook till almost all of the water disappears (this may take some time).
If you see any remnants of egg white pieces breaking off you can mix them a little bit with the cilantro and spinach mixture.
Try and keep most of the egg intact.
Once the eggs are firm and browned on either side serve hot.
You can eat this with rice or roti.
I have served this with a bed of salad, topped with whole-wheat orzo and one egg.
Since it is just two of us at home, I mixed the remaining egg mixture with the cooked orzo and set aside for later indulgence.