If you have been over to my house, for any meal, you know I love ginger. In any way, shape, or form ginger is always welcome in my kitchen. This was the inspiration many years back to add ginger to my scrambled eggs. You might think this is weird, and many people before have agreed with you. But, sometimes wackiness might be exactly what you need to be pleasantly surprised.
On the road, ginger eggs bring me back to my home; home to my friends in Boston, my family in Mexico, and our apartment in Seattle. They are easy to prepare and make affordable breakfasts tasty. When you’re on the road, you don’t have any of the creature comforts of home. Your favorite spices aren’t lined up by the stove and it can be hard to make something that feels like “yours” when you never know what you’ll be able to use.
On top of that, we don’t need much equipment to make them. While cooking in hostels, we never know what we’ll have access to and are often having to improvise meals with dull knifes, sticky pans, and spoons instead of spatulas. Ginger eggs are perfect for those situations. Since you only need a frying pan and something relatively flat to cut on, you can hardly go wrong. I hope you enjoy!
Ingredients (feeds 4):
- 1 large yellow onion
- 3 garlic cloves
- 2 tomatoes
- 8 eggs
- Salt to taste
- Pepper to taste
- Ginger to taste
- Chop the onion into small squares.
- Cut the garlic and the ginger into small chunks. (Peel ginger before cutting if you don’t like the skin.)
- Dice the tomato.
- Break and beat the eggs into a small bowl, adding salt and pepper to taste.
- Saute the onion until brown.
- Add garlic and ginger and cook until tender.
- Add the tomatoes and stir until most of the juice has evaporated.
- Pour the beaten eggs into the pan and cook to taste.