So here we are again with two major holidays on the same weekend. And, they’re two holidays with entirely different food requirements! One traditionally goes for brisket and matzo; the other gets lamb or ham. However, there are two common themes. The first one is eggs. Lots and lots of eggs. The second is everyone stuffs themselves silly at either one or two big dinners. But, you still have to eat something in-between all of that. Eggs with spinach and chili peppers is just the thing. It’s quick, and easy to make. And, it’s not a big, heavy meal. It’s essentially a sort of egg pancake or frittata, except with South Asian flavoring.
The other nice thing about this recipe, is it’s done in two stages, but you only need a single skillet to make it. First you cook the veggies, garlic, and ginger, then add the eggs to the same pot. Let those cook, and you’re done. Add the yogurt (or not) to serve. Depending on your affiliation, serve with toast, matzo, or just some fresh fruit. If your chili is super hot, the sweetness in the fruit will also help reduce the burn from the pepper.
Oh, and a third thing. It’s ready in about 15 minutes. So, if you’re hungry, and it’s late (as it was the first time I made this), you don’t have to wait long for a hot meal.
I adapted this from Madhur Jaffrey’s Quick and Easy Indian Cooking. In addition to reducing the amounts, I replaced the coriander with spinach. I don’t particularly like fresh coriander and I know lots of other people don’t care for it either. And, since my jalapeño pepper turned out to be really, really super hot, I added a dollop of Greek yogurt to cool it off, even though that wasn’t in the recipe. I found I liked it better that way too.
Eggs with Spinach and Chili Pepper Substitutions and Variations
- use the coriander if you like it
- add two or three sliced mushrooms to the vegetable mixture
- toss in 1/4 C diced canned tomatoes
- if you’re not a spicy food fan, replace the chili with some bell pepper
More Egg Recipes