This is one of the easiest and most flavorful breakfast dishes that I often make. I don't always make it with the kale, but today I did.
Just take a hot buttered pan, add a pinch each of cumin, tumeric, and chili powder, crack in your eggs, but don't scramble. Instead just break the yolks so it runs yellow over the whites of the eggs. Cook for a couple of minutes and then just flip the eggs over. The red and yellows from the spices really pop to make a beautiful palate of color and the aroma is so eye-opening, you will barely need your coffee. Today, I also cooked kale in chicken stock with garlic and onions as a bed for the Indian eggs. If you have these three spices on hand, which I highly recommend you do, you can make this in a matter of five minutes. It doesn't get any easier than this.
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