Anglo-Indian Eggs

Stan shares, “My father grew up in Bombay straddling two cultures, British and Indian. He took a steamship to America shortly after Indian independence. The British half of him preferred his spices toned down, so the recipe he brought with him to America was, like him, a hybrid. This is likely an Anglicized version of Indian egg recipes (Akoori or Anda Bhurji). Tastes change, so when I adopted this recipe I used fresh salsa instead of stewed tomatoes to give it some spice.”

Ingredients

4 eggs
1/2 Cup fresh salsa, drained, about 1/3 Cup after draining (original recipe called for 1 small can stewed tomatoes)
salt, to taste
PENZEYS PEPPER, to taste
hot sauce, to taste
1 TB. butter
1/3 Cup diced Vidalia onion
1 tsp. TURMERIC

Directions

Whisk the eggs in a mixing bowl. Add the salsa, salt, PEPPER, and hot sauce and set aside. In a nonstick pan, heat the butter over medium. Add the onions and cook until translucent. Sprinkle the TURMERIC into the onions and stir. Reduce heat to medium-low. Add the egg mixture. Stir continuously with a spatula and cook the eggs to your preference, 4-6 minutes or so.There will probably be some excess moisture from the salsa/tomatoes, which you can avoid by tipping the pan while spooning eggs out. Serve over buttered toast.

Prep. time: 10 minutes
Cooking time: 4-6 minutes
Serves: 2