Makes 4 to 6 servings

1 bunch cilantro

1 medium to large jalapeno pepper

2 tbsp (30 mL) honey

5 tbsp (75 mL) olive oil

1 or 2 limes

Salt

1 large Yukon Gold potato

2 cups (500 mL) cauliflower florets

1 medium yellow onion

1-inch (2.5-cm) piece peeled ginger root

1 tbsp (15 mL) ground coriander

2 tsp (10 mL) ground cumin

1 tbsp (15 mL) mustard seeds

1 tsp (5 mL) ground cinnamon

1 tsp (5 mL) ground turmeric

1/4 tsp (1 mL) cayenne pepper

6 large eggs

2 tbsp (30 mL) water

Wash and dry the cilantro. Cut enough of the leaves and tender stems to yield 2 cups (500 mL), and place in the jar of a blender. Stem and seed the jalapeno pepper, then coarsely chop and add to the blender along with the honey and

1 tbsp (15 mL) of the oil.

Cut the lime(s) in half and squeeze into the blender (about 3 tbsp/ 45 mL worth). Add a pinch of salt and blend on low speed to combine, then on high speed to form a sauce. Taste; adjust seasoning or add juice as needed. Transfer to a bowl or small pitcher. The yield will be 3/4 cup (180 mL).

Cut the potato into 1/2-inch (1.2-cm) cubes; place them in a medium saucepan and cover with salted water. Bring to a boil over high heat. Cook for 4 minutes.

While potato is cooking, cut cauliflower into bite-size (or smaller) pieces, and cut the onion into small dice to yield 1 cup (250 mL). Grate the ginger to yield 1 tbsp (15 mL).

Add the cauliflower to the potato; after the water returns to a boil, cook the cauliflower for 1 minute. Drain the vegetables in a colander.

Heat a large skillet, preferably cast-iron, over medium-high heat. Add 2 tbsp (30 mL) of the oil, then add the onion and cook for 5 minutes, stirring often, until softened. Add the cooked cauliflower and potato, coriander, ginger, cumin, mustard seeds, cinnamon, turmeric, cayenne pepper and a pinch of salt, stirring to mix well. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Transfer the mixture to a medium bowl and cover to keep warm while you prepare the eggs.

Crack the eggs into a mixing bowl; add the water and 1/2 tsp

(2 mL) of salt. Whisk for 2 minutes, until quite foamy.

Return the skillet to the stove over medium-high heat. Add the

remaining 2 tbsp (30 mL) of oil. Pour in the eggs and let them set slightly before stirring. Use a spatula to gently push the eggs toward the centre of the skillet, tilting the skillet as needed to evenly distribute any egg that is not quite set. As soon as the eggs are barely firm, turn them over and cook for 15 to 20 seconds. Remove from the heat.

Return the vegetable mixture to the skillet and stir gently to incorporate into the eggs. Divide among individual plates; drizzle with a tablespoon or two of cilantro-jalapeno sauce and serve hot.

Serve with warm nan and/or baked sweet potato wedges.

Approximate nutrition per serving (when serving 6, eggs and sauce only): 260 calories, 17 g fat, 9 g protein, 19 g carbohydrates, 3 g fibre

-- Adapted from Lucid Food: Cooking for an Eco-Conscious Life, by Louisa Shafia