Spicy Scrambled Eggs

• 2 Tablespoons Canola Oil
• 1 Medium Yellow Onion, Finely Diced
• 1 Tablespoon Fresh Ginger Paste
• 1 Fresno Pepper, Seeds And Stem Removed, Finely Minced
• 2 cloves Garlic, Finely Minced
• 1 Tablespoon Tomato Paste
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Curry Powder
• 1/4 teaspoons Turmeric
• Salt And Black Pepper
• 10 ounces, fluid Canned Diced Tomatoes, Drained
• 8 Large Eggs, Beaten
• 1/2 teaspoons Crushed Red Pepper
• Sliced Green Onions And Chopped Cilantro (for Garnish)
• Toast, For Serving

1. In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes.
2. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.
3. Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.
4. Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!

canola oil, yellow onion, fresh ginger paste, pepper, garlic, tomato paste, ground cumin, ubc, ubc, salt, tomatoes, eggs, red pepper, green onions

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spicy-scrambled-eggs/ (may not work)