Spicy Scrambled Eggs ~ Ande Bhurji
These spicy scrambled eggs, made with eggs, fresh green chiles, onions, tomatoes, and cumin, make for an unexpected and satiating stand-in for any time of the day.
Ingredients
- 2 tablespoons vegetable oil
- 2 small red onions, chopped (2 to 3 cups)
- 2 fresh green chile peppers, (such as jalapeño or serrano), finely chopped, with seeds if desired
- 1/2 teaspoon coarsely ground black pepper
- 3 tomatoes, diced
- 6 large eggs
- 1/2 teaspoon salt
- 1 teaspoon toasted ground cumin seeds, or more to taste
- 2 tablespoons chopped cilantro leaves
- Parathas (Indian flatbread), to serve (optional)
Instructions
- Heat the oil in a large skillet over medium to medium-high heat and cook the onions, stirring often, until softened and golden, about 10 minutes.
- Add the chiles and black pepper and cook, stirring, for 2 minutes.
- Stir in the tomatoes and cook, uncovered, until the tomatoes have softened and reduced to a jammy consistency and the tomato juices have evaporated, 5 to 10 minutes more.
- Meanwhile, beat the eggs in a bowl with the salt. When the tomatoes are softened and jammy, lower the heat under the skillet slightly and add the beaten eggs. Cook, without stirring, until the bottom of the eggs are set, 2 to 3 minutes.
- Using a spatula, gently lift and flip a portion of the egg mixture. Continue cooking and folding or stirring the eggs once or twice more until the eggs are almost set, 5 to 10 minutes more. At some point during the cooking, sprinkle the cumin over the eggs and gently fold it through.
- Remove from the heat and sprinkle with the cilantro. Serve with warm parathas, if desired.
Nutrition
Serving: 1portion | Calories: 435kcal | Carbohydrates: 23g | Protein: 23g | Fat: 29g | Saturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 558mg | Sodium: 814mg | Fiber: 5g | Sugar: 12g