Zanzibari-style Spiced Eggs with Coconut Rice

Ingredients

In this Zanzibari adaptation, the traditional Mexican huevos migas are transformed by incorporating Zanzibari spices and flavors. The original dish typically includes ingredients like tortilla chips, tomatoes, onions, and jalapenos, which are replaced with Zanzibari spices such as turmeric, cumin, and cardamom. Additionally, the dish is served with coconut rice instead of tortilla chips, adding a tropical twist to the recipe. We alse have the original recipe for Huevos migas, so you can check it out.

• 4 large eggs 4 large eggs
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon cardamom 1/4 teaspoon cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small green chili, finely chopped 1 small green chili, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (180g) basmati rice 1 cup (180g) basmati rice
• 1 1/2 cups (360ml) water 1 1/2 cups (360ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, whisk together the eggs, turmeric, cumin, cardamom, salt, and black pepper. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and green chili. Sauté until the onion is translucent and fragrant.
3. 3.
   Pour the egg mixture into the skillet and scramble until the eggs are cooked to your desired consistency. Remove from heat and set aside.
4. 4.
   In a separate pot, combine the coconut milk, basmati rice, and water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. 5.
   Fluff the cooked rice with a fork and transfer to a serving platter. Top with the spiced scrambled eggs.
6. 6.
   Garnish with fresh cilantro and serve with tomato chutney on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier kick, add more green chilies or a pinch of chili powder.
• Customize the dish by adding vegetables like bell peppers or peas to the scrambled eggs.
• Serve with a squeeze of fresh lime juice for an extra burst of tanginess.
• If you prefer a milder flavor, reduce the amount of spices used.
• Leftovers can be refrigerated and enjoyed the next day for a quick and flavorful breakfast or lunch.

Serving advice

Serve the Zanzibari-style spiced eggs with coconut rice as a main dish for breakfast, brunch, or a light dinner. Accompany it with a side of tomato chutney and fresh fruit for a complete meal.

Presentation advice

Present the dish by arranging a generous portion of coconut rice on a plate, topped with the spiced scrambled eggs. Garnish with a sprig of fresh cilantro for a pop of color. Serve the tomato chutney in a small bowl on the side.