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Spicy Indian Style Scrambled Eggs

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  Eggs 4 Large
  Ground cumin 1⁄4 Teaspoon
  Turmeric 1 Pinch
  Kosher salt To Taste
  Vegetable oil 1 Tablespoon
  Red onion 1 Small, cut into 1/4 inch dice
  Hot red chilies/Green chili 1 Small, seeded and very finely chopped
  Garlic 1 Clove (5 gm), minced
  Finely chopped fresh ginger 1 1⁄2 Teaspoon, very finely chopped
  Tomato 1 , halved, seeded and cut into 1/4 inch dice
  Sugar 1 Pinch
  Cilantro 2 Teaspoon, chopped
  Roti/Toast 1 (For Serving)

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.

Recipe Summary

Stir Fried

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Spicy Indian Style Scrambled Eggs Recipe