Masala Eggs

Instructions

1. 1

   In a bowl, crack the eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Set aside.

2. 2

   Make the masala base.

   • Heat oil in a non-stick pan or skillet over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion, green chilli, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the chopped tomatoes and cook for another 3-4 minutes, stirring occasionally, until they turn soft and mushy.
   • Stir in the turmeric powder, red chilli powder, and the remaining salt. Cook for 1 minute until the spices are fragrant.
3. 3

   Pour the whisked eggs into the pan over the masala. Reduce the heat to low.

4. 4

   Cook the eggs, stirring gently and continuously with a spatula, for 2-3 minutes. Scramble until the eggs are cooked through but still soft and moist. Avoid overcooking.

5. 5

   Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the eggs. Give it a final mix.

6. 6

   Serve the masala eggs hot with toast, pav (bread rolls), or roti.