Active Time
Total Time
25 MIN
Serves : 2

How to Make It


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.


Roti is a type of unleavened Indian flat bread.

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