Are you lamenting the loss of Sartaj India Cafe on Caledonia street? We are.
It was our #1 favorite place in Marin to go for breakfast. Breakfast, you say? The BEST breakfast. Theres nothing better on a wet, foggy, Sausalito morning than spicy eggs on a crispy croissant and a hot mugful of their famous chai. Sounds good right now on this drizzly day. Since Sartaj closed their doors, we’ve found ourselves spending a lot more time and money at Shoreline in Tam Valley, getting stuffed on stuffed French toast. Delicious… but not the same.
One day last summer, Josh discovered that my cilantro plant had gone to seed. The man became obsessed with green coriander. It was like when all of the ice cream and baked goods and bread companies seemed to roll out cardamom flavored items all at once. He tried adding it to everything! Luckily, I’m a cilantro lover (there are cilantro lovers, and love-to-haters) and I happily gobbled all his garden fresh dishes right up. My favorite of his experiments mimicked a Sartaj breakfast that we just couldn’t get enough of. Indian eggs (in Sartaj fashion) atop a croissant. Without the croissant, this plate is super healthy! And a quick and easy way to use some of the extra riches of your summer garden.
SUMMER INDIAN EGGS by Josh Kipp
1/2 onion, small dice
1 summer squash (or zucchini, or tomato, or eggplant), small chop
1 TBSP Green coriander seeds (from your cilantro plant gone to seed. Otherwise use fresh cilantro), roughly chopped
Pinch of each: ground cumin, ground cinnamon, ground cloves, harissa or cayenne pepper
Salt and pepper to taste
Juice of 1/2 of a lemon
1/2 cup fresh basil, chopped
Throw all the chopped up veggies and spices (except for the basil) into a sauté pan. When veggies are nearly cooked, add lemon juice to the mix. Pour in scrambled eggs, cheese, and basil. Cook until eggs are done.Salt and pepper to taste. Serve on a croissant, naan, or alone. Tasty with a side of lassi, yogurt drink, or chai. MMmm!