Scrambled Eggs - Indian Style |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe I've adapted from Sara Moulton. If you are looking for a different and very flavorful way to have scrambled eggs, try this one. Ingredients:
1/4 cup vegetable oil |
1/2 small onion, chopped |
1 inch piece fresh ginger, peeled and grated |
3 tablespoons unsalted butter |
1 large serrano chili, chopped finely |
3/4 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
8 large eggs |
1/3 cup plain low-fat greek yogurt or 1/3 cup full fat greek yogurt |
kosher salt |
1/2 lb plum tomatoes or 2 medium plum tomatoes, seeded and chopped |
1/2 cup fresh cilantro, chopped |
fresh ground black pepper |
Directions:
1. Heat the butter in a skillet, over medium heat, until hot. Turn the heat down to med-low, then add the onion and ginger and cook for approximately 5 minute. Add the chile, cumin and turmeric and then cook for approximately 1 minute, while stirring.
2. Beat the eggs with the yogurt and 1/2 t salt, lightly. Turn the heat to low and add the eggs to the onion mixture. Cook this all, stirring , until the eggs are just set, approximately 12 minutes.
3. Stir in the tomatoes, cilantro and salt and pepper, to taste.
4. Serve!
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