Indian Panch Puran Eggs

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take my personal blend of Indian seasonings and throw them into scrambled eggs and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up any meal for flavor excitement.  However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal than at breakfast.  I disagreed, but that’s just me.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

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3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with chopped fresh cilantro for best flavor.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

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