Cooking Instructions
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Step 1
Prepare your yogurt sauce by whisking
Plain Yogurt (2/3 cup)
with
Garlic Powder (1/2 Tbsp)
and juice from
Lemon (1)
. Set aside.
Step 2
Heat
Olive Oil (2 Tbsp)
in a cast iron pan over medium heat. Sauté
Vidalia Onion (1)
,
Garlic (2 cloves)
Jalapeño Pepper (1)
and
Green Bell Pepper (1)
until soft, about 3 minutes.
Step 3
Add
Ground Cumin (1/2 tsp)
and
Smoked Paprika (1/2 tsp)
and cook for 1 to 2 more minutes, stirring frequently.
Step 4
Add
Asparagus (4)
,
Scallions (1 bunch)
,
Fresh Baby Spinach (4 cups)
and continue to sauté over medium-low heat, for about 5 minutes. When the spinach is wilted, remove half of the vegetable mixture to a bowl and reserve.
Step 5
Return pan to low heat and add
Eggs (4)
. Cook, stirring frequently, until eggs are just barely set. This will happen fast, only about 1 minute. Immediately remove from heat and gently fold in reserved vegetable mixture. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and sprinkle with
Fresh Chives (2 Tbsp)
, if using.
Step 6
Serve immediately, with the yogurt sauce, hot sauce of your choice and fresh crusty bread. Sprinkle with
Crushed Red Pepper Flakes (1 dash)
or Aleppo pepper (optional) – ie. Turkish red pepper flakes. Enjoy!
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