Chances are you haven't had eggs quite like these Indian spiced scrambled eggs. The dish makes a satisfying meatless main meal. It comes together so easily that you'll have time to make a tangy-sweet cilantro-jala-peno sauce as well.

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

You may have some leftover cilantro-jalapeno sauce, which can be covered and refrigerated for up to 2 days (it will darken slightly over time).

Adapted from "Lucid Food: Cooking for an Eco-Conscious Life," by Louisa Shafia (Ten Speed Press, 2009).

INDIAN SPICED SCRAMBLED EGGS

• 1 bunch cilantro

• 1 medium-to-large jalapeno pepper

• 2 tablespoons honey

• 5 tablespoons olive oil

• 1 or 2 limes

• Salt

• 1 large (8 ounces) Yukon Gold potato

• 2 cups cauliflower florets

• 1 medium yellow onion

• 1-inch piece peeled ginger root

• 1 tablespoon ground coriander

• 2 teaspoons ground cumin

• 1 tablespoon mustard seeds

• 1 teaspoon ground cinnamon

• 1 teaspoon ground turmeric

• 1/4 teaspoon cayenne pepper

• 6 large eggs

• 2 tablespoons water (may substitute milk for a richer taste)

Wash and dry the cilantro. Cut enough of the leaves and tender stems to yield 2 cups, 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 tablespoon of the oil. Cut the lime(s) in half and squeeze into the blender (about 3 tablespoons' 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, such as a creamer. The yield will be 3/4 cup.

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

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

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 tablespoons 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, cay-enne 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 teaspoon of salt. Whisk for 2 minutes, until quite foamy.

Return the skillet to the stove over medium-high heat. Add the remaining 2 tablespoons of oil. Pour in the eggs and let them set slightly before stirring. Use a spatula to gently push the eggs toward the center 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.

Makes 4-6 servings.

• Per serving (based on 6): 260 calories, 9 g protein, 19 g carbohydrates, 17 g fat, 3 g saturated fat, 212 mg cholesterol, 86 mg sodium, 3 g dietary fiber, 8 g sugar