Ingredients
1 small/about 150 g red onion, halved and thinly sliced
1 small green chilli such as Bird’s eye, minced
1 in/2.5 cm piece fresh ginger, peeled and cut into thin matchsticks
1 garlic clove, grated or thinly sliced
1/2 Tbsp garam masala, homemade or store-bought
1/2 tsp ground turmeric
1/2 tsp red pepper flakes, such as Aleppo
2 Tbsp fresh cilantro, chopped
2 Tbsp ghee or unsalted butter
2 Tbsp extra-virgin olive oil
6 large eggs
Toasted bread or flatbread like rotis, parathas to serve
Instructions
- Toss the onion, chilli, ginger, garlic, garam masala, turmeric, red pepper, and cilantro in a medium mixing bowl with 1 tsp salt. Leave aside for 5 minutes.
- Whisk the eggs in a large bowl with a pinch of salt.
- Melt the ghee or butter in a cast-iron skillet over medium-high heat. If using butter, cook until the milk solids start to turn golden brown, and the liquid stops crackling. Add the olive oil.
- Add the onion mixture with any liquids to the skillet and sauté until the onions turn soft and translucent, 3 to 4 minutes.
- Reduce the heat to medium-low and add the eggs. Stir with a silicone spatula and cook until the eggs turn soft and crumbly; they should not be custardy like French-style scrambled eggs or overcooked and rubbery, 4 to 5 minutes. Remove from the heat. Taste and season with salt if needed. Serve hot with buttered toast or flatbread. Leftovers are best eaten the day this dish is made but can be stored in an airtight container for up to 2 days.
Notes
- I don’t care for tomatoes in scrambled eggs because they release too much water. However, if that doesn’t bother you, add dice one small/about 100 g tomato and add it to the onions with the spices.
- You can veganize this recipe and use plant-based eggs or 2 cups of crumbled extra-firm tofu. Though not vegan, paneer is another option for those who avoid eggs. Skip the ghee and use olive oil.
