This recipe is delicious eggs. Give it a whirl today!
3 tbsp neutral oil
1 medium yellow onion, finely chopped
3 ripe roma tomatoes or equivalent, roughly chopped
3 cloves garlic, minced
1 inch piece ginger finely minced/grated
1/2-1 jalapeno based on spice preference, minced
Salt, kosher or sea
1 tbsp Pau bhajji masala (can get at Indian grocery, or from me). Can sub garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp butter
2 tbsp chopped Cilantro
1. On medium heat, heat oil in a large-ish nonstick pan. Add onions and cook until soft and starting to brown, 7-10 min. Add ginger, garlic, and jalapeno. Saute for another 1-2 minutes until not raw and fragrant. Add the dry spices with 1 tsp salt and coat all the veggies. Cook for 1 min to bloom spices. Then add tomatoes. Mix and cook for 5-10 minutes on med/low-med heat, stirring occasionally, until they start to break down and form a paste/thick sauce. Set aside in a bowl.
2. While tomatoes are cooking down, beat 6 eggs thoroughly in a mixing bowl with another tsp salt.
3. Once tomatoes are done, melt the butter in the pan with the residual heat, and add the eggs. Cook on low/med heat until desired level of doneness. I prefer just scrambled. Gently fold in the tomato, onion paste and cilantro. Mix until just combined and warmed through. Serve immediately with Naan/roti/paratha/toast.