Indian Chile Eggs

Name: Indian Chile Eggs
Ingredients: 6 large eggs; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 2 tablespoons clarified butter (ghee); 3 fresh green finger-type chiles or 4 green jalapeno chiles, seeded and finely chopped; 6 scallions, chopped; 1 teaspoon grated fresh ginger; 1 large ripe tomato, peeled, seeded, and chopped; 2 tablespoons finely chopped fresh coriander (cilantro) leaves; 1/8 teaspoon ground turmeric; 1 medium-size tomato, cut into wedges, for garnish; Fresh coriander (cilantro) leaves, for garnish

12 ingredients

8 steps

Ingredients

6 large eggs
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons clarified butter (ghee)
3 fresh green finger-type chiles or 4 green jalapeno chiles, seeded and finely chopped
6 scallions, chopped
1 teaspoon grated fresh ginger
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons finely chopped fresh coriander (cilantro) leaves
1/8 teaspoon ground turmeric
1 medium-size tomato, cut into wedges, for garnish
Fresh coriander (cilantro) leaves, for garnish

Directions

1

1.
2

In a medium-size bowl, beat the eggs with the cumin and salt and pepper.
3

In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring.
4

Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
5

2.
6

Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula.
7

Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves.
8

Serve immediately.