I recently tried a new recipe for curried scrambled eggs with tomatoes and spinach that was simply delicious and didn't add that much to the cooking time or perp. This recipe serves two.
2/4 cup diced tomatoes (you can buy canned if pressed for time, just drain excess liquid off)
3 ounces baby spinach
Preparation:
Whisk the eggs, add salt and pepper if desired
Warm 1-2 tablespoons of butter or oil (I recommend butter)
Stir in the curry paste for about a minute, just enough to get it nice and fragrant
Add the tomatoes and cook just long enough that they're warm
Add the spinach and let it cook just long enough to wilt a little
Add the eggs and cook (about 2-3 minutes if you like a wetter scramble, closer to 5 if you prefer a drier scramble). If you've gone heavier on the butter, it may take a little longer to get it to a dry scramble.
This recipe was seriously so good, I thought about it for days afterwards. I can't believe I've been eating eggs without yellow curry my whole life. I feel betrayed by every breakfast I've ever had.
I've tried this with red curry as well, and while it's still good, it really feels like it wants some cayenne pepper or something to compliment the pepper-flavor of the red curry. (Having tried both, I still prefer the yellow though.) I haven't tried green curry yet, but that's next on the list.
