Turmeric egg scramble with eggs or tofu and veggies is said to be a great hangover cure and it’s surprisingly tasty for an anti-inflammatory breakfast recipe to start off the new year healthy!
Feel free to double or tripple this recipe! Pair them with these classic hashies if desired.
Half of an Onion,cut into half rings
Half a Bell pepper cut into small strips,
1 large or 2 small garlic cloves, finely chopped
1/3-1/2 tsp fresh grated turmeric, optional
1/4 tsp turmeric powder
Pinch cayenne pepper or a dash of smoked paprika
Sea Salt & black pepper, generous
2-3 large eggs (Vegan sub medium-firm tofu press it in between paper towels to drain out moisture, then crumble it into rough pieces, not tiny bits)
Pinch ground cumin, optional, (or a dash of Nutritional yeast if using tofu)
1 tbsp full fat coconut milk, unsweetened
If using Tofu you can increase some of the seasonings to taste.
Heat a fry pan over Med heat and melt 2 tbsp of coconut oil. Add onion rings and bell pepper.
add half tsp fresh grated turmeric plus 1/4 tsp turmeric powder. Saute ten min or until softened. salt the onions and veg, add the remaining spices except cumin and stir. Add spinach and cumin just before adding the eggs,stir. Heat a separate pan for the eggs or make room on the large pan, add more oil, turn down to med low. add eggs, stir. Add the mylk and stir and scramble til just ready.take off heat and stir in salt and black pepper.
Vegan: sub quinoa and/or chopped tofu instead of eggs and add 1/4 tsp ground coriander and 1/4 tsp more cumin and another garlic clove at the start.keep the rest of ingredient the same, or go a little lighter on the fresh grated turmeric.
I actually made this side of turmeric quinoa riht after the eggs as a side so since id used up the grated turmeric it wasnt quite as turmericky or veggie loaded.