Scrambled Eggs with Spices

Ingredients

• 6 large eggs
• 1 medium, finely chopped onion
• 1 medium, finely chopped tomato
• 1 finely chopped green chili
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon salt
• 2 tablespoons oil

Instructions

1. 1

   In a bowl, crack the 6 eggs and whisk with the 0.5 tsp turmeric, 0.5 tsp red chili powder, and 0.5 tsp salt until well combined and slightly frothy.

2. 2

   Heat the 2 tbsp oil in a non-stick pan over medium heat. Add the 1 chopped onion and 1 chopped green chili; sauté until the onion turns soft and translucent, about 3-4 minutes.

3. 3

   Add the 1 chopped tomato and cook, stirring occasionally, until the tomato breaks down and the mixture looks pulpy, about 4-5 minutes.

4. 4

   Pour the whisked eggs over the cooked onion-tomato mixture. Let them set for about 30 seconds without stirring.

5. 5

   Gently scramble the eggs with a spatula, folding the cooked edges toward the center, until the eggs are just set but still soft and creamy, about 2-3 minutes.

6. 6

   Remove from heat immediately and serve hot, garnished with fresh cilantro if desired.

Tools you’ll need

• Non-stick skillet
• Mixing bowl
• Whisk or fork
• Spatula
• Cutting board
• Knife

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