Indian Panch Puran Eggs


Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take a combination of Indian ingredients and throw them into a new scrambled egg dish and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up for any meal that takes ordinary food to a whole new level.   However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal or for lunch better than at breakfast.  We agreed to disagree on that one, as I loved them and don’t usually eat breakfast AT ALL.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo followers as well.


3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

1 T. chopped cilantro (omit if not a fan)

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Sauté onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet.  Cook as you would your scrambled eggs until done.  Garnish with chopped fresh cilantro for best flavor and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 cals, 27.4 g  fat, 5.1g  carbs, 0.9 g fiber, 4.2g NET CARBS, 13.5 g  protein, very little sodium

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