Spicy Indian Style Scrambled Eggs
|Ground cumin||1⁄4 Teaspoon|
|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|
|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.