Indian Scrambled Eggs

• 8 eggs
• 1 tsp (5 mL) salt or to taste
• 1/4 tsp (1 mL) freshly ground black pepper
• 3 tbsp (45 mL) vegetable oil
• 1 tsp (5 mL) cumin seeds
• 1 cup (250 mL) chopped onion
• 2 tsp (10 mL) finely chopped green chilies, preferably serranos
• 1 cup (250 mL) chopped tomato
• 1/2 tsp (2 mL) cayenne pepper
• 1/4 tsp (1 mL) turmeric
• 1/4 cup (50 mL) cilantro, chopped
• Tomato wedges, for garnish
• Cilantro sprigs, for garnish

1. In a bowl, gently whisk eggs, salt and pepper.
2. Do not beat.
3. In a large skillet, heat oil over medium-high heat and add cumin seeds.
4. Stir in onion and green chilies and saute until golden, 3 to 4 minutes.
5. Add tomato and saute, stirring continuously, for 1 minute.
6. Stir in cayenne, turmeric and cilantro.
7. Cook for 1 minute longer.
8. Reduce heat to medium-low and slowly add egg mixture.
9. Cook, stirring gently, until eggs are soft and creamy, 3 to 4 minutes.
10. Do not overcook.
11. Serve garnished with tomato wedges and cilantro sprigs.

eggs, salt, freshly ground black pepper, vegetable oil, cumin seeds, onion, green chilies, tomato, cayenne pepper, turmeric, cilantro, tomato wedges, cilantro

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