Hot and spicy Indian scrambled egg chutney

• 1 medium onion, chopped
• 8 large eggs
• 1 1/2 cup grated tomatoes
• 3 green chillies
• 1 tsp ground ginger and garlic
• 3 tsp masala or chilli powder
• 1/2 tsp turmeric (optional)
• 1 salt to taste
• 2 tbsp oil or enough to cover the bottom of a pan

1. Heat oil in pan and saute the chopped onion
2. Then add ground ginger and garlic, as well as turmeric
3. Once translucent, add the masala /chilli powder and stir to avoid sticking
4. Add the grated tomatoes and sliced chillies as well as salt to taste.
5. Let it simmer for 2-3 minutes.
6. Then crack the eggs into the gravy one by one.
7. After a minute or two, when the eggs just begin to turn white, stir with a large spoon and make sure to stir well so that the eggs scramble
8. Keep stirring slowly until the eggs are cooked and set.
9. You can take it off the heat sooner if you prefer your eggs more mushy and less set.
10. Serve with fresh bread, rolls, or warm roti.

onion, eggs, tomatoes, green chillies, ground ginger, masala, turmeric, salt, oil

Taken from cookpad.com/us/recipes/368040-hot-and-spicy-indian-scrambled-egg-chutney (may not work)