Curry Scramble
  • 4 organic free-range chicken eggs
  • ¼ c. almond or coconut milk
  • ½ tsp. curry powder from Spice-Topia (
  • Himalayan sea salt, dash or two
  • coriander, few dashes
  • ¼ tsp. turmeric
  • red chili pepper flakes, dash or two
  • smoked paprika, few dashes
  • ¼ c. red onions, diced
  • 2 garlic cloves diced
  • ½ c. red, green and yellow bell peppers, diced
  • 1 avocado, peeled and sliced
  • 2 Roma tomatoes, sliced or diced
  • extra virgin olive oil
  1. •In a large bowl add in eggs, milk, curry powder, sea salt, coriander, turmeric, red chili pepper flakes.
  2. Drizzle extra virgin olive oil in a skillet on the stovetop over low heat.
  3. Add in onion, garlic, peppers to the skillet and sauté until soft (onions and garlic will be slightly golden).
  4. Add in the egg mixture to the skillet.
  5. Turn the egg mixture about with a spatula until the eggs are done.
  6. Plate scramble with smoked paprika, few dashes (on top of eggs) and avocado and Roma tomato.
Recipe by at