Pickled Okra Scramble

Pickled Okra Scramble

Okra and eggs are a great combination. Much like nopales, okra has a sliminess that eggs combat perfectly. Sliced, pickled okra adds a tangy kick to this breakfast scramble made with a medley of tomato, onion, peppers, and cheese.

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Pickled Okra Scramble


Yield: 2 servings

Cook Time: 20 minutes

Ingredients:

  • 4 cage-free, organic eggs
  • 1 tablespoon plain Greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ small onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeño pepper, chopped
  • ½ small bell pepper, chopped
  • 1 medium tomato, chopped
  • 3 pickled okra, sliced
  • ¼ cup shredded cheddar cheese

Directions:

  1. Beat eggs together with yogurt, salt, and pepper until yogurt and yolks are well incorporated. Set aside.
  2. Heat oil in a skillet over medium heat. Cook onion, garlic, and peppers until soft and just beginning to brown, about 10 minutes, stirring occasionally. Add tomatoes and okra, and cook another 5 minutes.
  3. Pour in beaten eggs, and allow to sit for a minute or two, until beginning to set. Use your spoon or spatula to gently push the eggs in from the sides of the pan toward the middle, allowing loose egg to hit the hot pan and to cook. Repeat this process, flipping scramble as needed to cook through.
  4. When eggs are almost entirely cooked, sprinkle cheese over top. Allow eggs to finish cooking and cheese to melt before serving hot with toast or tortillas.