Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything from steamed or roasted vegetables to crispy fish, it just might. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.
Recipe information
Yield
2 servings
Ingredients
¾
3
1
2
1
1
½
2
1
2
Preparation
Step 1
Cook grains in a small pot of boiling salted water until al dente. Drain and let cool in a medium bowl.
Step 2
Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning to brown and crisp around edges, 5–6 minutes. Remove from heat and stir in ginger, mustard seeds, and turmeric. Let cool slightly. Season with salt. Add cucumbers and half of shallot mixture to grains and toss to combine. Add lime juice; season with salt. Transfer grain mixture to a medium bowl. Wipe out skillet.
Step 3
Heat remaining 1 Tbsp. ghee in skillet over medium-high. Add eggs and cook, undisturbed, until very deeply browned underneath, 2–3 minutes; season with salt. Carefully turn (if desired) and cook until all of the whites are opaque, about 5 seconds.
Step 4
Divide grains between bowls. Top with eggs, remaining shallot mixture, and cilantro. Serve with lime wedges for squeezing over.
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Reviews (14)
Back to TopThe family thought this dish was pretty good though I thought it lacked the flavor I was expecting. Probably should have added more salt and done more of the shallots, maybe add some jalapeno too as someone else suggested. I subbed a mix of quinoa and green, brown & black lentils for the grains in the recipe as my wife if gluten free which worked fine. Might try again with some of the other recommended subs/adds.
fitzrob
Austin, TX
8/7/2020
As someone else in the comments suggested, I riffed on this a little (had no lime juice, subbed rice vinegar; had no shallots, subbed a bit of yellow onion; subbed mustard for mustard seed; added an island spice mix in addition to turmeric; didn't have or want cucumber so swapped in roasted sweet potato). It was delicious and a very satisfying breakfast. The crispy egg was the right texture to go with this.
emonydax
madison, wi
1/1/2020
Good vegetarian weeknight meal! Made exactly as described and loved it. I think it can easily be riffed on too- sweet potatoes, roasted broccoli or cauliflower, zuchinni, etc could easily be swapped for the cucumber. The only thing we'd change is adding two eggs per person instead of one. yum!
Anonymous
Chicago
10/29/2019
I had some aging watercress and arugula in the fridge, so used greens instead of the cucumbers and mixed with the grains while they were still warm to wilt them a bit. I also added some jalapenos to the shallot mixture for a little heat. Other than that, I followed the recipe and it was DELICIOUS! Even my husband who is not a vegetarian said it's a keeper. Easy weeknight meal, and could easily be modified with whatever veggies you have on hand. I will definitely make this again!
Anonymous
Madison, VA
3/12/2019
Wasn't keen on cucumbers with my eggs for some reason so swapped them for some roasted sweet potato wedges. Perfectly satisfying, and easy for a weeknight.
nah270
Philadelphia
1/15/2019
This dish was pretty good. It seemed maybe a bit too basic on first glance, and even when we sat down to eat I was less than impressed. I ended up clearing my plate though. We both agreed that the flavors started to shine when the dish had cooled off a bit... not sure what to make of that. My shallots didn't really crisp up, which I think was operator error. I'll try using a bit less fat and maybe turning the heat a bit higher if I try again?
austin73825792384092
1/13/2019
I really like this dish. It's easy, fresh, and the flavors are beautiful. I love the crispy eggs, and I think the cucumbers go well with the lime and cilantro and make it nice and fresh. I also really like that it can be eaten cold or warm, which makes it great to eat for lunch the next day.
Anonymous
AL
1/5/2019