Egg Stumbler Recipe
Daily Value: 24%
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||129µg||32%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
One of my fondest childhood memories involves this dish. I have eaten the Egg Stumbler for as long as I can remember. My mum used to make this for us very often and it served as a breakfast cum anytime meal which could be put together in a jiffy. As you know, scrambled eggs by themselves are a nutritious snack, add to it a handful of cubed bread pieces, and what you have is a complete meal in itself. So filling, tasty, and nutritious.
- 4 eggs
- 4 slices bread
- 2 tablespoons vegetable oil
- 1 medium-sized green chile, chopped finely
- 1 large onion, chopped finely
- 2 medium-sized tomatoes, chopped finely
- Salt, to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1 tablespoon cilantro, chopped finely, for garnish
Break the eggs into a bowl and beat well. Snip the hard edges of the bread and cut them into cubes. Keep aside.
In a heavy-bottomed pan, heat the oil, toss in the green chile and onion, and fry until the onion is almost golden. Add the tomatoes and fry for a couple of minutes until mushy. Season with salt, to taste.
Add the turmeric, red chili powder, pepper, and cumin and fry over low heat. Pour in the beaten egg mixture and increase the heat to medium-low. Cook for about 2-3 minutes, taking care to see that they don't get scorched.
When the eggs have cooked just right, add in the bread cubes and mix gently. Garnish with chopped cilantro and serve hot.
Total time: 20 minutes
Special Designations: Kid-friendly