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Aromatic, perfectly spiced Goan scrambled eggs with Poi – a protein-packed start to any day, quick and tasty!

A delightful twist on classic scrambled eggs, infused with the coastal flavors of Goa. This quick and savory dish features fluffy eggs cooked with onions, tomatoes, fresh coconut, and a hint of tangy vinegar. Perfect for a hearty breakfast with pav or toast.
Serving size: 1 cup

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Aromatic, perfectly spiced Goan scrambled eggs with Poi – a protein-packed start to any day, quick and tasty!
This goan dish is perfect for lunch. With 400.78999999999996 calories and 18.33g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add the salt and whisk vigorously for about 1 minute until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
Heat oil in a non-stick pan or skillet over medium heat. Once hot, add the chopped onion and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
Stir in the chopped tomatoes and cook for 2-3 minutes, stirring occasionally, until they turn soft and mushy. Use your spatula to break them down.
Add the turmeric powder and Kashmiri red chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
Reduce the heat to low and pour in the whisked eggs. Let them sit undisturbed for 20-30 seconds to form a base.
Gently start to stir and fold the eggs with a spatula, scraping the cooked portions from the bottom and sides of the pan towards the center. Continue this process for 2-3 minutes until soft, moist curds form and the eggs are about 80% cooked.
Stir in the freshly grated coconut and white vinegar. Mix gently and cook for one final minute until the eggs are cooked to your liking but still moist.
Turn off the heat, garnish with fresh coriander leaves, and serve immediately with Goan pav, toast, or chapatis.
Serving size: 1 piece
Activate the Yeast
Prepare and Knead the Dough
First Proofing
Shape and Coat the Poi
Second Proofing
Bake the Poi