Ingredients:

8 eggs

1 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper

3 tablespoons oil

1 teaspoon cumin seeds

1 cup chopped onion

2 teaspoons finely chopped green chile (see tip below)

1 cup chopped tomato

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

1/4 cup cilantro, chopped

Tomato wedges and cilantro sprigs, for garnish

 

Directions:

1. In a bowl, gently whisk eggs, salt and pepper. Do not beat.

 

2. In a large skillet, heat oil over medium-high heat and add cumin seeds. Stir in onion and green chile and saute until golden, 3 to 4 minutes.

 

3. Add tomato and saute, stirring continuously, for 1 minute. Stir in cayenne, turmeric and cilantro. Cook for 1 minute longer. Reduce heat to medium-low and slowly add egg mixture. Cook, stirring gently, until eggs are soft and creamy, 3 to 4 minutes. Do not overcook.

 

4. Serve garnished with tomato wedges and cilantro sprigs.

 

Tip: The important thing in Indian cooking is to use a chile pepper with spirit. Fresh cayenne peppers, or any similar ones, would work very well. If using Thai peppers, now readily available in North America, use only half the amount called for in the recipe. In a pinch, jalapenos also can be used. 

 

Serves 4 to 6