Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
4
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
5
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
6
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
7
Turn on to a serving plate and garnish with tomato and coriander.
8
Serve with chapatis, parathas or toasted bread.
9
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.
Oh my goodness but these are such good eggs! Completely different, delicious burst of flavors & bright colors. I scaled this down to just one serving for a quick and incredible breakfast - super flavor, easy to fix,& will be a new standard in my house. I stuffed mine into a pita bread pocket.
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Great flavor, I did make a few modifications to lower the fat but stayed with the basic recipe/technique. This is easily prepared and would be great for any meal of the day. Thank you for sharing
(modifications: sprayed pan w/ nonstick spray and used eggbeaters)
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