Since going (predominantly) paleo about 6 months ago, I find myself eating a boatload more eggs, and mostly scrambled ones at that. (Not really a fan of fried, hardboiled or poached.)
I used to eat oatmeal religiously in the morning. Now I go with 3 or 4 scrambled eggs, usually paired with bacon and/or sausage, plus a vegetable like spinach or broccoli. And then, if I’m really looking to up the calories in the morning, I’ll eat a giant bowl of my No-Name Paleo Stew soon after that.
Eating scrambled eggs every day — as easy as they are to make — can get boring.
I found a cool variation on the scrambled egg at the New York Times recently that I thought I would share with the crowd. I’m replacing the white potatoes (too much starch) in this recipe with sweet potatoes (a nutritional powerhouse.) Use organic eggs from free-range hens if possible.
From the ‘Times:
Scrambled Eggs With Peppers, Tomatoes and [Sweet] Potatoes
Ingredients:
1/2 pound sweet potatoes, diced
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 pound mixed green and red bell peppers (2 large peppers), seeded and sliced
4 garlic cloves, pureed in a mortar with 1/4 teaspoon salt
1/2 pound tomatoes, seeded and grated on the large holes of a grater, or peeled, seeded and diced; or 1/2 can (14 oz.) diced tomatoes, drained
Salt and freshly ground pepper
1/2 teaspoon freshly ground caraway seeds
1/2 teaspoon freshly ground coriander seeds
1/4 to 1/2 teaspoon cayenne pepper (more to taste) or 1 teaspoon harissa
6 to 8 eggs, beaten
1. Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
2. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers very tender. Stir in the potatoes, and season to taste with salt and pepper.
3. Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.
Yield: Serves four.
