Vindaloo Keto Scramble
If you have an abundance of tomatoes growing in your garden and need to add an edge to your regular egg scramble with salt and pepper, this recipe is for you.
We were blessed with a bumper crop of tomatoes in the garden this season so I decided to try some in my post-workout 3 egg scramble. One of my favorite flavor combinations involves a bunch of Indian and Moroccan style spices and I've had a lot of success in the past with harissa paste and eggs. If you've never had harissa, it's amazing with tomato and egg-based dishes. But for today's dish, I opted for my vindaloo seasoning, an Indian blend that has tomato powder, cumin, turmeric, pepper and chili powder.
So here's how we do it:
Melt 1T ghee or butter in a pan at 4 out of 10 heat.
Add 5-7 sliced cherry tomatoes or 1 roma-sized tomato from the garden or the vine.
(Optional) Add a small hand full of diced purple onion.
Cook the tomatoes down for about 4-5 minutes.
Add 3-4 eggs to your liking.
Keep the heat low and constantly stir while adding in 2-4 dashes of your vindaloo.
I like to have a slight sheen on my eggs but others prefer well done. Keep those eggs moving in the pan until they've reached your version of perfection.
Top with flake salt or Himalayan salt.