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Ingredients
Ingredient Checklist
2 tablespoons canola oil
1 teaspoon cumin
2 cups Spanish onions, diced
2 tablespoons butter
1 tablespoon fresh root ginger, peeled and minced
1 tablespoon fresh green chiles, minced
1 teaspoon turmeric
1 cup tomatoes, diced
6 extra large eggs, whisked
1/2 cup cilantro, washed and chopped
Salt and pepper
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Gallery
Ingredients
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon cumin
- 2 cups Spanish onions, diced
- 2 tablespoons butter
- 1 tablespoon fresh root ginger, peeled and minced
- 1 tablespoon fresh green chiles, minced
- 1 teaspoon turmeric
- 1 cup tomatoes, diced
- 6 extra large eggs, whisked
- 1/2 cup cilantro, washed and chopped
- Salt and pepper
Directions
Place a large nonstick skillet over moderate heat.
Add the canola oil and heat until it shimmers. Add the cumin seeds and cook for about a minute.
Add the onions and the butter and saute until light golden, about eight minutes.
Add the ginger, chiles, turmeric, and tomatoes. Cook for six minutes, or until soft and most of the moisture is evaporated.
Reduce heat and add the eggs, cilantro, salt, and pepper. Stir while cooking, until done.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Indian Scrambled Eggs
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Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Indian Scrambled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
