This bright-colored Indian dish is excellent served as a breakfast, lunch, or dinner course, and it takes only minutes to make. It is creamy and spicy, and eggs don’t get much better than this.
SERVES 4
8 eggs
Вј cup milk
ВЅ teaspoon salt
Liberal seasoning freshly ground pepper
2 tablespoons Ghee or butter
Вѕ cup finely chopped mushrooms
6 scallions, thinly sliced
ВЅ fresh red or greenВ chileВ pepperimage, seeded and minced, or в…› teaspoon cayenne pepper
1 teaspoon minced fresh ginger
1 tomato, seeded and finely diced (fresh or canned)
Вј teaspoon turmeric
ВЅ teaspoon ground cumin
Fresh coriander or parsley sprigs for garnish
- Beat the eggs, milk, salt, and pepper together in a large bowl until well blended but not airy.
- Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili or cayenne pepper, and ginger. Saut, tossing often, until the mushrooms are tender, about 10 minutes.
- Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender. Reduce the heat to medium-low.
- Pour in the egg mixture and cook, stirring constantly with a large spoon, until the eggs are set yet still very creamy; do not let them dry out. Serve immediately, garnished with coriander or parsley sprigs.
