Hello everyone! Firstly, I wish you are safe and healthy during this devastating time of our life. As I see the news, I am terribly taken aback by what people are undergoing with the attack of COVID-19. Thousands of people have lost their job including me and are trying to adjust to their new schedule at home. I wish that each one of you get though this difficult time by staying positive and by utilizing this time creatively to move forward. Stay safe everyone!
So I decided to test more recipes during my extra time at home. Here’s an egg recipe for breakfast or lunch.
Beets and eggs
6 eggs, beaten
1/2 a beet pureed
1/2 a white onion, thinly sliced
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp turmeric powder
1/2 tsp himalayan pink salt
1/2 tsp garam masala
2 tbsp olive oil
1. In a mixing bowl, whisk in the eggs and the beet puree. Beet puree is made by cooking the beet in boiling water for 15-20 minutes and then made into a paste in a blender adding a little water. Now add in all the spices and whisk until mixed in.
2. Heat a non-stick pan and add the 2 tablespoons of olive oil to it.
3. Once the oil is hot, add in the white onions. Saute until translucent.
4. Add in the egg mixture to the onions and stir well to cook the eggs. Mix well. Serve hot on toast. Enjoy!