Here’s a little recipe for when life is a bit unbalanced, but you still need something to call “dinner”. We’re in that place right now, hovering between selling our current house and moving to a new home. It’s amazing how transient you can feel just knowing the place you rest your head won’t be the same for much longer.
Our biggest advice for eating healthy when life gets hard to manage: make sure to have “good stuff” within reach. To us, that means nuts and dried fruits, carrots and celery, canned beans, lettuce/salad, whole grain bread, pasta, and eggs. And, this time of year: fresh herbs.
This dish was one of those Alex threw together with a few pantry items and some fresh herbs from our garden, and it turned out surprisingly delicious (many times we’re not so lucky). We’ve been trying to replicate the original the past few weeks, and finally got close enough to share it with you. The blend of garlic, spices, and herbs is so fragrant and fresh, it’s hard to believe it’s basically scrambled eggs. We topped our eggs with sour cream and ate them with pita originally (they’re also great in a sandwich). For the version we’ve shared here, we added some brown rice with a little lime and cilantro.
We’ve eaten this for 3 of our past 4 dinners, and they’ve been perfectly satisfying every time. And they seem pretty fancy, being a pantry meal and all.
Check out our tips on herbs so you can have them on-hand in a pinch.
- 4 eggs
- 2 small cloves garlic (or 1 large)
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon kosher salt
- Sour cream, for serving
- *Double quantities for 4
- Dice 2 small cloves garlic. Roughly chop 1 tablespoon fresh oregano and 1 tablespoon fresh thyme.
- In a medium bowl, whisk together 4 eggs and ¼ teaspoon kosher salt.
- In a large non-stick skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter.
- When butter is just melted, add diced garlic, ½ teaspoon cumin seeds, ½ teaspoon coriander, and ½ teaspoon turmeric. Stir, and sauté until fragrant, about 1 minute.
- Pour the eggs into the pan, and sprinkle with oregano and thyme. Keep the heat on medium. When the eggs just start to set, use a flat spatula or wooden spoon to slowly scrape in sections of eggs, creating folds. Scrape occasionally to form additional folds; turn off the heat just before the eggs are fully hardened.
- Serve immediately with sour cream and cilantro lime rice.
- 2 cups brown rice
- 1 lime
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Fresh cilantro
- Make rice according to package instructions, or in rice cooker.
- While the rice cooks, chop enough for ½ cup or more fresh cilantro.
- When the rice is finished, mix in the cilantro, juice of 1 lime (to taste), 1 tablespoon olive oil, and ½ teaspoon kosher salt. Taste, and adjust flavors as desired.