Day-After Turkey Hash Masala

• 6 large eggs
• 1 tablespoon kosher salt
• 1/2 teaspoon ground peppercorns
• 3 tablespoons canola oil
• 2 garlic cloves, peeled and finely minced
• 26 curry leaves, roughly torn (optional)
• 1 tablespoon cumin seeds
• 1 tablespoon black mustard seeds
• 4 dried red chiles
• 1 large red or yellow onion, halved and thinly sliced
• 1 jalapeno (cored and seeded if you prefer a milder flavor), chopped
• 4 cups shredded, cooked turkey or shredded deli turkey
• 2 large tomatoes, halved and thinly sliced
• 1 cup finely chopped fresh cilantro

1. Beat the eggs with 1 teaspoon of kosher salt and the ground peppercorns in a medium bowl and set aside.
2. Heat the oil with the garlic, curry leaves (if using), cumin seeds, mustard seeds, and chiles in a large skillet over medium-high heat until the cumin is fragrant and golden and the mustard seeds begin to pop, stirring often, for about 2 minutes.
3. Add the onion, jalapeno, and 2 teaspoons of salt, and cook for 1 minute.
4. Add the shredded turkey, cook for 1 minute, and then mix in the tomatoes.
5. Reduce the heat to medium and cook until the tomatoes release their liquid, about 3 minutes, stirring occasionally.
6. Increase the heat to medium-high and pour in the eggs.
7. Mix the eggs into the turkey and vegetables and cook until the eggs begin to set, stirring often, for 2 minutes.
8. Mix in all but 2 tablespoons of the cilantro and cook for 30 seconds longer if you like soft eggs, or 1 minute longer if your prefer medium-cooked eggs.
9. Transfer to a serving dish, sprinkle with the reserved cilantro, and serve.

eggs, kosher salt, ground peppercorns, canola oil, garlic, curry, cumin seeds, black mustard seeds, red chiles, red, turkey, tomatoes, fresh cilantro

Taken from www.cookstr.com/recipes/day-after-turkey-hash-masala (may not work)