Goan Masala Scrambled Eggs

1. 1
   prep · ~2 min

   Crack and whisk the eggs.

   1.Crack 6 eggs into a mixing bowl.

   2.Add 1 pinch turmeric powder, 1 pinch red chili powder, 1 pinch black pepper, and 1 pinch salt.

   3.Whisk vigorously with a fork until well combined and slightly frothy.
2. 2
   saute · ~4 min

   Sauté the aromatics and onions.

   1.Heat 1 tbsp oil in a non-stick pan over medium heat.

   2.Add 2 minced garlic cloves and 1 tsp grated ginger; sauté until fragrant (30 sec).

   3.Add 1 finely chopped onion and 2 slit green chilies; cook until onions turn translucent (3-4 min).

   TIPDon't let the garlic brown — it turns bitter.
3. 3
   saute · ~3 min

   Cook the tomatoes until soft.

   1.Add 1 finely chopped tomato to the pan.

   2.Stir well and cook until the tomato softens and the mixture looks slightly mushy (2-3 min).
4. 4
   saute · ~3 min

   Scramble the eggs gently over low heat.

   1.Lower the heat to low.

   2.Pour the whisked egg mixture evenly over the onion-tomato masala.

   3.Let it set for 20 seconds, then start scrambling gently with a spatula.

   4.Cook, stirring occasionally, until the eggs are soft, creamy, and just set — not dry (2-3 min).

   TIPTake the pan off heat while the eggs still look slightly wet; carryover heat finishes them perfectly.
5. 5
   garnish

   Garnish with fresh coriander and serve hot.

   Sprinkle 2 tbsp chopped coriander leaves over the scrambled eggs. Serve immediately with pav, toast, or poi.

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