Turning primal has not only dramatically changed my health but meal prep has become a lot easier. This is a blessing because once I get home from work I only have less than an hour's worth of energy left to cook two meals (a dinner and next days lunch). Egg is the easiest to make on particularly lazy days. Pastured/desi eggs (from hens freely roaming outdoor) are rich in all the good-for-you nutrients unlike inhumanely raised factory-farmed eggs, they are delicious and buying pastured eggs means that you support small farmers who have chosen to do things the right way! I have been wanting to make poached eggs, but didn't want to eat them plain. So, I twisted my favorite mom's egg curry to resemble poached eggs. Its a very simple recipe and the end result is oh-so fabulous!
3 pastured eggs (two for dinner and one for breakfast)
1 tbsp butter (from grassfed cow's milk)
1/2 tsp jeera seeds
1 tsp ginger-garlic paste
1/2 medium onion finely chopped
3 tbsp crushed tomatoes (I used canned ones)
1 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
salt to taste
1/4 cup water
1 tbsp finely chopped cilantro for garnishing
Heat butter in a pan on medium-high heat. Once hot add jeera seeds till they splutter and then the ginger-garlic paste. Saute till slightly brown, then add the onion and cook till it turns deep brown (use a little salt to fasten this process). Now add tomatoes, all the spices and cook till the oil separates from the onion-tomato mix. Add salt (and check for the other spices) and water, till it has a fairly fluid consistency but isn't runny. When the gravy starts bubbling, spread it evenly in the pan in a single layer and gently add cracked eggs one by one on top of the gravy. Take care that the yolks remain intact, the whites will spread all over the pan, that is ok. Now cover the pan and cook for exactly five minutes, at this point the eggs should be coated with a thin white film. Turn off the stove, garnish with cilantro and serve immediately.
Today's primal dinner was anda masala (2 eggs), a small bowl of leftover spinach dal (made using moong dal) and carrot sticks.