Akoori (Indian Scrambled Eggs)

• 4 tablespoons butter
• 1 large yellow onion, finely chopped
• 1 clove garlic, minced
• 1 large green chilli (Serranos work great), finely chopped
• 1 teaspoon ground cumin
• 2 medium tomatoes, finely chopped
• 3 tablespoons cilantro, finely chopped, plus more to garnish
• 8 large eggs, beaten
• salt, to taste

1. Heat the butter in a large, nonstick skillet over medium heat.
2. Fry onions until browned, about 5-7 minutes.
3. Add garlic, chilli and cumin and fry for a minute until fragrant, then add tomatoes and fry until most of the moisture has cooked off.
4. Reduce heat to low.
5. Stir in cilantro, then pour beaten eggs into the pan and stir well to combine all ingredients.
6. Cook slowly, stirring frequently, until eggs are soft but set, and season with salt.
7. Serve immediately over buttered toast, and garnish with more cilantro.

butter, yellow onion, clove garlic, green chilli, ground cumin, tomatoes, cilantro, eggs, salt

Taken from www.foodrepublic.com/recipes/akoori-indian-scrambled-eggs/ (may not work)