Egg and Choris Scramble

1. 1
   prep · ~5 min

   Prep the eggs and vegetables.

   1.Crack the eggs into a bowl.

   2.Add black pepper and salt, then beat lightly until just combined.

   3.Chop the onion, tomato, green chili, and coriander leaves.
2. 2
   saute · ~5 min

   Cook the choris.

   1.Heat oil in a wide pan over medium heat.

   2.Add the chopped goan choris and cook until it releases fat and starts to brown (4-5 min).

   3.Break up any larger pieces with a spoon as it cooks.

   TIPKeep the heat at medium so the sausage browns without burning its spices.
3. 3
   saute · ~5 min

   Cook the onion, tomato, and chili.

   1.Add onion to the pan and cook until soft (2-3 min).

   2.Add green chili and tomato.

   3.Cook until the tomato softens and the mixture looks slightly jammy (2-3 min).
4. 4
   mix · ~3 min

   Scramble the eggs into the choris mixture.

   Lower the heat and pour in the beaten eggs. Stir gently and continuously, scraping the pan, until the eggs are softly set and still moist.

   TIPTake the pan off the heat while the eggs still look a little glossy; they finish cooking from residual heat.
5. 5
   garnish

   Garnish with coriander leaves.

6. 6
   serve

   Serve hot.

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