Spicy Indian-Style Scrambled Eggs
- TOTAL TIME: 25 MIN
- SERVINGS: 2
Sarah Woodward, an English food and travel writer, brings traditional French cooking to life in her book The Food of France, which is peppered with lovely essays on the different regions of France, each accompanied by classic recipes. Since she travels constantly, Woodward turns to these spicy, creamy scrambled eggs as comfort food when she's back home in London. Flavored with chile, garlic and ginger, they're absolutely addictive.
- 4 large eggs
- 1/4 teaspoon ground cumin
- Pinch of turmeric
- Kosher salt
- 1 tablespoon vegetable oil
- 1 small red onion, cut into 1/4-inch dice
- 1 small hot red or green chile, seeded and very finely chopped
- 1 garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 1 tomato—halved, seeded and cut into 1/4-inch dice
- Pinch of sugar
- 2 teaspoons chopped cilantro
- Roti (see Note) or toast, for serving
- In a medium bowl, whisk the eggs with the cumin, turmeric and 1/2 teaspoon of salt. In a medium nonstick skillet, heat the vegetable oil. Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes. Add the tomato, season with salt and the sugar and cook for 1 minute. Reduce the heat to moderately low and pour in the eggs. Cook, stirring constantly, until the eggs are just set, about 1 minute. Fold in the cilantro and serve with roti or toast.
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