Spicy Scrambled Eggs

Name: Spicy Scrambled Eggs
Ingredients: 2 Tablespoons Canola Oil; 1 Medium Yellow Onion, Finely Diced; 1 Tablespoon Fresh Ginger Paste; 1 Fresno Pepper, Seeds And Stem Removed, Finely Minced; 2 cloves Garlic, Finely Minced; 1 Tablespoon Tomato Paste; 1/2 teaspoons Ground Cumin; 1/4 teaspoons Curry Powder; 1/4 teaspoons Turmeric; Salt And Black Pepper; 10 ounces, fluid Canned Diced Tomatoes, Drained; 8 Large Eggs, Beaten; 1/2 teaspoons Crushed Red Pepper; Sliced Green Onions And Chopped Cilantro (for Garnish); Toast, For Serving

15 ingredients

4 steps

Ingredients

2 Tablespoons Canola Oil
1 Medium Yellow Onion, Finely Diced
1 Tablespoon Fresh Ginger Paste
1 Fresno Pepper, Seeds And Stem Removed, Finely Minced
2 cloves Garlic, Finely Minced
1 Tablespoon Tomato Paste
1/2 teaspoons Ground Cumin
1/4 teaspoons Curry Powder
1/4 teaspoons Turmeric
Salt And Black Pepper
10 ounces, fluid Canned Diced Tomatoes, Drained
8 Large Eggs, Beaten
1/2 teaspoons Crushed Red Pepper
Sliced Green Onions And Chopped Cilantro (for Garnish)
Toast, For Serving

Directions

1

In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes.
2

Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.
3

Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.
4

Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!