Ekoori
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | Onion, small, peeled and minced | |
| ½ | teaspoon | Ginger, fresh, peeled and grated |
| ½ | Chile serrano, finely chopped | |
| 1 | tablespoon | Cilantro, fresh, minced |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin, ground |
| 1 | Tomato, small, peeled, chopped | |
| 6 | Egg, lightly beaten | |
| Salt | ||
| Pepper, black | ||
Directions
Melt the butter in a medium-sized frying pan over medium heat. Put in the onion and saut‚ until soft. Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds. Cook the scrambled eggs to any consistency you like.
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