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Turkey Egg and Chili Scramble

The Quirky Foodster Team

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4
Servings

Ingredients

  • Large eggs (turkey eggs if available, otherwise chicken eggs) — 6
  • Lard or vegetable oil — 1 tbsp
  • Small white onion, finely chopped — 1
  • Medium tomato, finely chopped — 1
  • Fresh serrano or jalapeño chili, finely chopped — 1
  • Fine salt — 1/4 tsp
  • Fresh cilantro, chopped — 2 tbsp

Method

  1. Crack the eggs into a mixing bowl and beat lightly with a fork until just combined.
  2. Heat the lard or oil in a non-stick frying pan over medium heat and cook the onion for 3 minutes until softened.
  3. Add the tomato and chili, and cook for a further 3-4 minutes until the tomato breaks down slightly.
  4. Pour in the beaten eggs and season with salt.
  5. Cook gently, stirring slowly with a spatula, for 3-4 minutes until softly scrambled and just set.
  6. Scatter with fresh cilantro and serve immediately, with warm maize tortillas if desired.

Introduction: Eggs gently scrambled with chili, tomato and onion, this simple, protein-rich dish drew on the domesticated turkeys the Mexica raised specifically for their meat and eggs.

Cultural Background: The turkey was one of the few animals domesticated in the Americas before European contact, raised widely across the Mexica empire for both its meat and its eggs. Eggs were valued as an easily prepared source of protein and were commonly cooked simply with the chilies and tomatoes that formed the backbone of Mexica seasoning.

Tips: Cook the eggs over medium-low heat and stir gently for the softest, most tender scramble. Adjust the amount of chili to taste, as fresh serranos vary considerably in heat.

Variations: Crumbled toasted pumpkin seeds can be scattered over the top for extra texture and nuttiness. A spoonful of nopal (cactus paddle), diced small and cooked with the onion, adds a traditional vegetal note.

Storage: Best eaten fresh; store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheating: Reheat gently in a covered frying pan over low heat for 1-2 minutes, stirring once, until just warmed through.

Nutrition: Per serving (approx.): 210 kcal, 13 g protein, 4 g carbohydrate, 16 g fat, 1 g fibre, 260 mg sodium.

FAQs:

Q: Can I use chicken eggs instead of turkey eggs?

A: Yes, chicken eggs are a practical and widely available substitute, as turkey eggs are rarely sold commercially today.

Q: How spicy is this dish?

A: As written it has a mild to moderate heat from one fresh chili; reduce the quantity or remove the seeds for a milder version.

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