Spicy Indian-Style Scrambled Eggs

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 4 large eggs
2. 1/4 teaspoon ground cumin
3. Pinch of turmeric
4. Kosher salt
5. 1 tablespoon vegetable oil
6. 1 small red onion, cut into 1/4-inch dice
7. 1 small hot red or green chile, seeded and very finely chopped
8. 1 garlic clove, minced
9. 1 1/2 teaspoons minced fresh ginger
10. 1 tomato—halved, seeded and cut into 1/4-inch dice
11. Pinch of sugar
12. 2 teaspoons chopped cilantro
13. Roti (see Note) or toast, for serving

1. 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.