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Cumin and cayenne–spiked scrambled eggs

1
Point(s)
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
The word eggs will never sound the same after to taste this delicious Cajun inspired recipe.

Ingredients

Canola oil

2 tsp

Uncooked scallion(s)

4 medium, thinly sliced

Ginger root

2 tsp, fresh, peeled and minced

Cumin seeds

½ tsp

Table salt

¼ tsp

Cayenne pepper

⅛ tsp

Regular liquid egg substitute

16 oz

Plum tomato(es)

2 medium, seeded and coarsely chopped

Cilantro

⅓ cup(s), fresh, chopped

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the scallions and ginger; cook, stirring occasionally, until the scallions are softened, about 2 minutes. Add the cumin, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add the egg substitute and cook, without stirring, 2 minutes. Stir in the tomatoes and cilantro; cook, stirring occasionally, until the eggs form large, soft curds, about 2 minutes longer. Yields 1 cup per serving.

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