Just right for the dark of winter. Shiitakes boost immune systems. Eggs are good protein. The spices are warming and increase circulation. They make the whole house smell fragrant. This is a real treat. Aren’t you glad eggs are back and not getting such an undeserved bad rap anymore?

Makes 4 servings

¼ c olive, macadamia nut oil, or butter, ghee	1 tsp coriander
2 c chopped red onion	4 c diced tomatoes**
4 c fresh shiitake mushrooms or ½ c dried shiitake pieces*	2 tb yogurt
1" piece fresh ginger, minced	1 tsp black pepper
½ tsp turmeric	1 tb lemon juice
2 tsp garam masala or curry powder	8 eggs from free-range chickens
½ tsp chili powder	5 ounces organic baby spinach
	Watercress for garnish, optional

In a large skillet, gently warm oil. Add chopped red onion and stir to coat. Sauté on medium heat while you coarsely chop mushrooms and mince ginger. (I do use mushroom stems, and I don’t peel the ginger because the ginger I use is organic.) Add mushrooms and ginger to skillet and stir everything together. Continue to sauté about 5 minutes. Add turmeric, garam masala or curry powder, chili powder and coriander and sniff. Nirvana! Add in diced tomatoes, yogurt, black pepper and lemon juice. Sauté another 5 minutes (you may need to add a little more oil). Beat eggs with a fork in a little bowl and pour into skillet. Top with spinach. Cover pot and reduce heat to low. Let mixture cook about 10 minutes. Serve with quinoa, purple rice or purple potatoes for drama! Serve with toast for an easy dinner, with watercress as a nice garnish.

* If using dried shiitakes, note that we sell those in piece to save you the works. Soak dried shiitakes in hot water 20 minutes to soften, squeeze dry. Save soaking water to drink or add to soups.

** Diced tomatoes. I used fresh tomatoes that had some bad spots (yep, I cut those out). However, you can use organic canned diced tomatoes, in which case, Eden is my favorite brand.