So, since there is already a lot of controversy about the Odd-Even Rule imposed by the Delhi Government, about which you could read here, so I will keep my blabbering mouth shut about it. Also, promise this post is not about some unsavory incident that happened in Varanasi with a certain politician, so controversy mongers, you will have to be disappointed again. Eggs Kejriwal is a troll-free, yummilicious breakfast and nothing else.
Eggs Kejriwal in the making – Breakfast 59 of #100happybreakfasts ! Really, I am not kidding, you could Google it! And it has nothing to do with what happens in New Delhi! 😀 I solemnly swear to be up to no trolling! 😁😝😂 Eggs Kejriwal is two sunny sides up on a toast with lots of green chillies (in pic, 1 tsp of capsicum and chilly each) and melted cheese ( half of a processed cheese slice, please don't feel guilty 😉 ). That's it! Simple as it can get. Eggs Kejriwal was conceived at Willingdon Sports Club, Mumbai by Mr. Devi Prasad Kejriwal, where he was a regular. Mr. Kejriwal used to have his fill of eggs because being a Marwaari household, eggs were a taboo at home. He was rumored to have the habit of ordering this daily. The simplicity of this dish is its USP. You could add onions and tomatoes, but I love how the heat of the fiery green chillies is mellowed down by the cheese. Too good, no salt or pepper or ketchup needed, to be honest. #eggskejriwal #sunnysideupeggs #breakfastinthemaking #eggcellentbreakfast #whatsforbreakfast #eggsforbreakfast #eggstagram #eggs #breakfasttime #eggcellent #breakfast #œuf #perkmeup #moodlifter #whatsforbreakfast #whatsonmyplate #breakfastclub #breakfastporn #breakfastforkings #myblrbrkfst #igers #eggcited #eggcellentbreakfast #foodporn #foodiediaries #foodiechronicles #srujans100happybreakfasts #unoeuf #unoeufstagram #eggporn #theurbanspice
Continue reading “Eggs Kejriwal ~ where you can make odd number of eggs on an even dated day!”
I am starting my 2016 Blogging journey with a breakfast recipe (
again) and I am not sorry! Somehow, breakfast is the meal where I feel the most adventurous. Hopefully, I will be able to channelise my enthusiasm to my other meals too! 🙂
Tortilla Española or Tortilla de Patatas or the Spanish Omelette is a Spanish dish consisting of eggs cooked with potatoes. Traditionally, only potatoes are used to make this beautiful dish. However, you may add onions in which case it is called Tortilla de Patatas con Cebolla. The dish is quite hearty and it is going to one of those recipes I am going to book-mark for the ‘home-alone’ days or cooking in a pantry with limited ingredients!
- 6 tbsp of cooking oil,
- 1 medium sized potato, thinly sliced *see notes,
- 1 big onion, finely chopped *see notes,
- salt, to taste
- 4 regular eggs, ( you can add more if you want) *see notes,
- small handful of coriander leaves / cilantro / parsley (optional)
- freshly ground pepper, to garnish (optional)
- Heat the oil in a shallow saucepan / skillet. Add the sliced potatoes and onions to the pan.
- Meanwhile, break the eggs in a small bowl and whisk well.
- Cook on a medium heat till the onions are golden brown and the potatoes are cooked yet firm. Drain the potatoes and the onions into a bowl.
- Reserve the oil and add the potatoes and onions to the beaten eggs. Let them stand for about 10 mins.
- From the reserved oil, take about a tsp of oil back into the sauce you used for frying potatoes. Once hot, pour the mixture of eggs and potatoes into the pan forming a thick layer.
- Turn the flame to medium, cover the pan with a lid and cook the eggs till they are firm and no longer runny. Sprinkle some coriander leaves and freshly cracked pepper on top.
- Using a spatula, gently loosen the omelette from the sides of the pan.
- Now cover the pan with a plate, about an inch wider than the mouth of the frying pan. Very carefully, invert both of them, so that the omelette slides into the plate.
- Now put the pan back on the heat and using a spatula, gently ease the omelette back in. Cook for a few minutes, only slightly browning the top.
- Turn the flame off. Slide the omelette off the pan, let is cool slight, Cut into wedges and serve hot or at room temperature. Buen Provecho!
If you love eggs like I do, you will love this! Eggs are my antidote to the lows in my mood and my source of sunshine, on the days I am feeling not so cheerful! Also, this current enthusiasm for eggs if because
my little sister , now not-so-little sister is visiting me soon. Like real soon. And she, like me, loves eggs. Hence all this research about egg-citing breakfasts!
I might have been a Parsi in my previous birth, now that I think of it. Well, in past I have contemplated that I might be a Tam-bram in my past births, but until I go for a past-life regression session, (which I doubt I ever will), I will continue with this new theory. Or until I come up with a new theory. Well, substantiating my current claim, I will say in my defence, that the ways Parsis can eat “anything – par – eedu” (which translates to “Eggs on (X) anything” ), I can do the same. Well, almost. And this Tameta par Eedu is the new trick up my sleeve.
Tameta par Eeda is kind of an Indian take on Shakshouka or shakshuka, the classic Tunisian/Israeli/Arabic egg dish ( pardon my limited/incomplete/incorrect knowledge if that us the case), where eggs are cooked or poached on top of a thick paste/gravy of Tomatoes with Indian spices. It is hearty, nourishing and a joy to scoop up with flat breads or dinners rolls. In India, especially in the Irani restaurants, so called because they are run by Parsis, it is served with a slightly hard Pav (dinner rolls) called Brun. But, any bread will do I guess.
Continue reading “Tameta par Eeda ~ If you are looking for that Egg-cellent Breakfast!”