Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs)

• For the spice paste:
• 1 jalapeno (less spicy) or serrano (more spicy), stem and seeds removed
• 2 garlic cloves
• 1-inch piece peeled ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground chile powder
• 1/4 teaspoon cayenne
• For the finished dish:
• 1 small onion, diced
• 1/4 cup canola or other neutral oil, divided
• one 15-ounce canned diced tomatoes, drained
• 1 teaspoon salt
• 1 tablespoon tamarind paste
• 1 1/2 tablespoons vinegar
• 1 teaspoon brown sugar or jaggery
• 12 eggs
• Black pepper
• 1 cup roughly chopped cilantro, plus more for garnishing

1. Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water.
2. In a large saute pan over medium heat, add 2 tablespoons of the oil and the onions. Cook until deeply golden but not yet brown, about 10 to 12 minutes, then add the spices and the rest of the oil and continue to cook for another 3 to 4 minutes.
3. Add the tomatoes and salt and cook for another 8 minutes, until the tomatoes juices are a bit reduced and thickened. Then add the tamarind paste, vinegar, and brown sugar and stir to combine. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.
4. Meanwhile, whisk the eggs in a large bowl just to break up the whites and yolks.
5. Reduce the heat to the lowest possible sitting, add the eggs, salt, and pepper, and cilantro, and cook gently, stirring constantly with a Silicone spatula in a figure-8 motion, until the eggs thicken and are soft and silky, 15 to 20 minutes. Serve hot with more cilantro.

serrano, garlic, ginger, ground cumin, turmeric, ground chile powder, cayenne, onion, canola, tomatoes, salt, tamarind paste, vinegar, brown sugar, eggs, black pepper, cilantro

Taken from food52.com/recipes/66183-scrambled-eggs-patia-slow-cooked-indian-inspired-scrambled-eggs (may not work)