On my way back into the city after spending Christmas with my family, I passed through Grand Central Station. Naturally, even with my suitcase and assorted other shopping bags, I had to go to the Grand Central Market. This time, I was in search of spices. More specifically, I was in search of smoked paprika, which I have heard others rave about time after time, but have been completely unable to find in my grocery store or health food store. Of course, of course, Penzys had it.
Unfortunately, the next morning, I left on a New Year’s trip, and didn’t have a chance to try out my new paprika until last night (I did spend quite a bit of time smelling it though. On the subway on the way to my apartment. Seriously, I’m sure that lots of strangers thought I was a crazy).
I think this scramble has a southwestern feel to it, so perhaps I soaked up some Texas over New Year’s. If you want it spicy, add a 1/4 tsp or so of cayenne pepper. If you like it mild (like me), just leave it the way it is.
And, because I can’t resist, one of the last photos I took in 2007:
Smoked Paprika Scramble
2 tsp olive oil
2 small green peppers, cut into 1/2″ slices
1/2 tsp salt
3 egg whites
1/2 tsp smoked paprika
1. In a small saute pan, saute peppers, salt and paprika in oil for 5-7 minutes, until tender.
2. Add eggs and cook for 3-5 minutes, or until eggs are opaque and not runny. Serve warm.