Andhra Scrambled Eggs

• 4 to 5 large or extra-large eggs
• 1 teaspoon salt
• 2 tablespoons raw sesame oil or vegetable oil
• 1 cup chopped shallots
• 1 tablespoon minced garlic or garlic mashed to a paste
• 1 teaspoon minced ginger or ginger mashed to a paste
• 2 green cayenne chiles, seeded and minced
• 1/4 teaspoon turmeric
• 2 tomatoes, cut into 1/2-inch dice
• 1/2 cup coriander leaves, finely chopped

1. Beat the eggs lightly in a bowl, and whisk or stir in the salt.
2. Heat a large cast-iron or other heavy skillet over medium-high heat.
3. Add the oil, and when it is hot, add the shallots, garlic, ginger, chiles, and turmeric and stir-fry for 2 minutes.
4. Add the tomatoes and fry for another 2 to 3 minutes, until they are softened.
5. Add the eggs and swirl and tilt the skillet to distribute them.
6. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed.
7. Then continue to cook for 2 to 3 minutes more, until the eggs are well cooked.
8. Turn out onto a flat plate to serve, garnished with the fresh coriander.
9. Serve with a green salad and Chapatis.

eggs, salt, sesame oil, shallots, garlic, ginger, green cayenne chiles, turmeric, tomatoes, coriander leaves

Taken from www.cookstr.com/recipes/andhra-scrambled-eggs (may not work)