Cook 15 mins
Active 10 mins
Total 15 mins
Serves 2 servings
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3 green chile peppers, slit lengthwise
- 2 teaspoons ginger-garlic paste (see note)
- 1 teaspoon red chile powder
- 1/2 teaspoon turmeric powder
- 4 large eggs, lightly beaten
- Salt
- 2 teaspoons unsalted butter, divided
- 1/4 cup chopped cilantro leaves, divided
Directions
- In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
- Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
- Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.
Special Equipment
- 10-inch nonstick skillet
Notes
To make ginger-garlic paste, very finely mince, grate, or process equal parts peeled fresh ginger and peeled garlic.
