Curry Scrambled Eggs

I recently discovered a jar of pre-made curry paste in the back of my cupboard, you know, that kind that “makes delicious, homestyle Indian dishes a snap,” or something, which was left for me by the thoughtful people who rented my apartment before me. While I was slightly skeeved at the idea of using other people’s food, I also was running low on cash before I left Paris and therefore could not be choosy.

All I could afford before I left were eggs and potatoes, basically. Oh, and yogurt. Because I can’t live without my yogurt. So I rummaged through my cupboard and fridge and found a few things to toss in to make myself a healthy and delicious (my god, I feel like Rachael Ray) breakfast/lunch/dinner. (Yes… I kept making it until I left.)

The curry paste I had was just called Red Curry Paste, I think. It had lemon and black pepper and red lentils, and it was quite tasty. I’m sure that substituting whatever curry paste you have on hand wouldn’t compromise the *ahem* integrity of this dish whatsoever.

Oh, how I love when I’m thrifty and a genius at the same time. And to top it all off, I’m modest too!

Curry Scrambled Eggs

1 tsp. olive oil
2 tbsp. curry paste
2 eggs
1/2 125 g. pot of plain yogurt
½ cup thawed frozen spinach, heated

Heat the olive oil over medium heat. Add the curry paste and stir until cooked through, about a minute. Crack the eggs into the skillet and continue to stir until the eggs form curds, about five minutes. Stir in the yogurt and spinach. Serve. Repeatedly, if you are me.