Ingredients
| olive oil |
1 Tbsp.
|
| curry leaves, dried |
3
|
| garlic, crushed |
2 cloves
|
| onion, finely chopped |
1 medium
|
| tomato, finely chopped |
1 large
|
| cumin |
1 tsp.
|
| turmeric |
1/2 tsp.
|
| green chilis, finely chopped |
2
|
| peas |
1/2 cup
|
| water |
2 cups
|
| rolled oats |
1 cup
|
| eggs |
2 large
|
| salt |
1/2 tsp.
|
| ground black pepper |
1/2 tsp.
|
| lemon, juiced |
1/2
|
| cilantro, finely chopped |
1/2 cup
|
Directions
- In a medium pot, HEAT the oil on medium heat and ADD the curry leaves and garlic. Once they start to release their flavors (this happens fairly quickly), ADD the onion and COOK on medium-high heat until the onion is nice and golden, about 5 minutes.
- Now ADD the tomato and CONTINUE to cook for 2 minutes on high heat until the tomato is soft.
- ADD the spices along with the chilis and peas. COOK for a minute or until the spices release their flavor.
- While on high heat, POUR the water and oats into the saucepan and STIR. Then CRACK the eggs into your mixture. At this point, STIR continuously for 3-4 minutes. This will prevent the mixture from sticking to the bottom of the saucepan and ensure the eggs are cooked through. The consistency will be thick and creamy.
- FINISH by adding salt, pepper, and lemon juice, and GARNISH with fresh cilantro. SERVE hot.
Nutritional Info
Per Serving: 1/2 of Recipe
| Calories |
370
|
| Total Fat |
15 g
|
| Saturated Fat |
3 g
|
| Cholesterol |
165 mg
|
| Polyunsaturated Fat |
2.5 g
|
| Monounsaturated Fat |
8 g
|
| Sodium |
810 mg
|
| Carbohydrates |
46 g
|
| Sugar |
9 g
|
| Dietary Fiber |
10 g
|
| Protein |
15 g
|
| Vitamin A |
160 mcg
|
| Calcium |
110 mg
|
| Iron |
3.9 mg
|
| Vitamin D |
0.9 mcg
|
| Folate |
0 µg
|
| Choline |
150 mg
|
| Potassium |
650 mg
|