Spicy Indian Style Scrambled Eggs Recipe
Ingredients
| Eggs | 4 Large | |
| Ground cumin | 1/4 Teaspoon | |
| Pinch of turmeric | ||
| Kosher salt | 1 To taste | |
| Vegetable oil | 1 Tablespoon | |
| 1 small red onion, cut into 1/4 inch dice | ||
| 1 small hot red or green chile, seeded and very finely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Ginger | 1 1/2 Teaspoon, finely chopped | |
| 1 tomato halved, seeded and cut into 1/4 inch dice | ||
| Pinch of sugar | ||
| Cilantro | 2 Teaspoon, chopped | |
| Roti or toast, for serving | ||
Directions
In a medium bowl, whisk the eggs with the cumin, turmeric and 1/2 teaspoon of salt.
In a medium nonstick skillet, heat the vegetable oil.
Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes.
Add the tomato, season with salt and the sugar and cook for 1 minute.
Reduce the heat to moderately low and pour in the eggs.
Cook, stirring constantly, until the eggs are just set, about 1 minute.
Fold in the cilantro and serve with roti or toast.
In a medium nonstick skillet, heat the vegetable oil.
Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes.
Add the tomato, season with salt and the sugar and cook for 1 minute.
Reduce the heat to moderately low and pour in the eggs.
Cook, stirring constantly, until the eggs are just set, about 1 minute.
Fold in the cilantro and serve with roti or toast.
Chef
