Akuri (Spiced Scrambled Eggs) with Spinach and Ginger

Spicy Eggs!

I love eggs for breakfast, but I often end up in a rut with how I prepare them. I tend to spice them the same way every time.

That’s why I wanted to challenge myself to come up with a more exciting version of the same old scrambled eggs.

This recipe delivers. It’s amazing how well the spices play with the relatively blank canvas of the eggs. Make sure not to overcook, scrambled eggs taste best when they are still moist. A trick I use is to turn off the heat when they are about 85-90% done and then let the residual heat from the pan finish the cooking process.

Why This Recipe is Good For Us:

Ghee or Olive Oil: Ghee is considered one of the most sacred foods in Ayurveda. It is easily digestible and nourishing for all three doshas (vata, pitta, and kapha). Ghee is also believed to promote longevity, clarity of mind, and overall well-being. Olive oil is also recommended in Ayurveda for its cooling and lubricating properties, which can help balance pitta dosha.

Turmeric: Turmeric is an essential spice in Ayurvedic cuisine due to its potent anti-inflammatory and antioxidant properties. It is believed to balance all three doshas, particularly pitta and kapha. Turmeric is also regarded as a natural blood purifier and is considered beneficial for digestion, liver function, and skin health.

Spinach: Spinach is highly revered in Ayurveda for its rich nutrient content and ability to balance all three doshas. It is particularly beneficial for pitta dosha due to its cooling nature. Spinach is believed to promote healthy blood, improve digestion, and support the body's natural detoxification processes.

By incorporating these ingredients, the Akuri dish not only provides a delicious blend of flavors but also offers a balanced combination of nutrients and Ayurvedic benefits. The spices, such as cumin, garam masala, and black pepper, further enhance the dish's digestive and therapeutic properties, making it a nourishing and well-rounded meal.

Akuri (Spiced Scrambled Eggs) with Spinach and Ginger

Serves 2-4

2 tbsp ghee or olive oil

1 tsp cumin seeds

1⁄2 tsp turmeric powder

1⁄2 tsp garam masala

¼-½ tsp black pepper

1 inch ginger, grated (omit if you tend to overheat)

½ tsp salt and to taste

¼ cup onions, finely chopped

2 cups fresh spinach, chopped

6 eggs, beaten

Chopped cilantro for garnish

Heat ghee in a skillet over medium heat. Add the cumin seeds and let them sizzle. Add the turmeric powder, garam masala and black pepper and stir well. Add the onions and ½ tsp salt and sauté for 2 minutes until translucent. Then add the ginger. Cook for 1 minute.

Scramble in the beaten eggs. Keep stirring until eggs are half set. Add the chopped spinach and continue cooking while stirring until the eggs are fully scrambled but still moist, and the spinach has wilted.

Taste for seasoning, adjusting if necessary and then serve garnished with cilantro. This is excellent served with fresh chapati!