My husband insists that eggs are the best thing you can eat for breakfast. He prefers to eat them scrambled, dry every day. Unfortunately, I find plain scrambled eggs to be painfully boring. We have found a happy compromise with the following, which I have dubbed “Gary’s Eggs”, in his honor. -Kim Weiss (owner Spirits & Spice)
½ of a medium yellow onion, finely chopped
1 Roma Tomato
Salt & Pepper to taste
In a non-stick saucepan, heat the chili oil. Add the yellow onion and sauté until slightly caramelized. Add the tomato and the spice blend and sauté the onion and tomato for about 2 minutes (don’t let the tomato get soft). In a separate bowl, scramble the 6 eggs.
Add the eggs to the non-stick pan that contains the tomato and onions. Move around periodically until the eggs are cooked to your liking. Season with salt and pepper to taste. Serve and consume immediately.
Hint: To minimize the amount of egg shells you get in your scrambled egg mixture, you can either break them one at a time into a separate bowl or ramekin and add them into the larger bowl after you have assured that you do not have any errant egg shells. Or, try hitting the eggs once, in a confident manner, against the edge of the bowl. You should get less shells in the mixture than if you hit it against the bowl rim more than once.