Indian Scrambled Eggs

Indian Scrambled Eggs
  • Servings: 3
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 Tablespoons vegetable oil
  • 1 heaping cup finely diced onions
  • 1 teaspoon ground cumin
  • 1 Serrano chile, halved, seeds and veins removed, very thinly sliced
  • 1 large tomato, halved, seeded, and diced
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon paprika
  • 1/4 teaspoon hot Hungarian paprika
  • 1/4 teaspoon salt
  • 6 large eggs, beaten
  • 2 Tablespoons chopped cilantro


1. In a medium saut� pan over moderate heat, saut� onions and cumin in oil. Cook until the onions are softened.

2. Add Serrano chile and continue to cook for 2 more minutes.

3. Add tomato, turmeric, garam masala, paprika, hot Hungarian paprika, and salt. Cook for 4 more minutes.

4. Add eggs and cook, stirring periodically, until the eggs solidify without becoming dry.

5. Stir in cilantro and serve with hot toast.
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