Anglo-Indian Eggshttps://www.penzeys.com/shop/recipes/anglo-indian-eggs/Stan shares, “My father grew up in Bombay straddling two cultures, British and Indian. He took a steamship to America shortly after Indian independence. The British half of him preferred his spices toned down, so the recipe he brought with him to America was, like him, a hybrid. This is likely an Anglicized version of Indian egg recipes (Akoori or Anda Bhurji). Tastes change, so when I adopted this recipe I used fresh salsa instead of stewed tomatoes to give it some spice.”4 eggs1/2 Cup fresh salsa, drained, about 1/3 Cup after draining (original recipe called for 1 small can stewed tomatoes)1 TB. butter1/3 Cup diced Vidalia onion1 tsp. TURMERIC
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