There's just the right amount of heat and spice in these softly scrambled eggs, served during weekend brunch at Heritage India in Washington. The eggs are good on their own, as well as spooned atop warm naan or whole-wheat roti.
While chilli powder is the spice you'll likely pull from your pantry, a mild and bright-red one like Kashmiri chilli powder would be ideal. Add 1/4 cup packed coriander leaves, if you happen to have some on hand.
From chef Mohan Singh of Heritage India restaurant in Washington.
Ingredients
| ½ | Red onions |
| 1 | Ripe tomato |
| 1 | Serrano chilli pepper, or 1/2 jalapeno (may substitute 2 green Thai chillies) |
| 4 | Large eggs (Main) |
| 12 Tbsp | Vegetable oil |
| 1 pinch | Chilli powder |
| 1 tsp | Kosher salt |
| 1 handful | Fresh mint, for garnish (optional) |
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Directions
- Finely chop the onion and tomato. Seed and mince the chilli. Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.
- Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, stir in the onion and tomato. Cook for 4 or 5 minutes, until softened.
- Add the fresh chilli pepper, coriander, if using, red chilli powder and salt. Cook for a minute or two, then reduce the heat to medium-low.
- Pour in the eggs, stirring gently to incorporate the other ingredients in the skillet.
- Cook until just set, stirring just enough so the eggs stay moist and do not overcook.
- Cut the mint leaves into thin ribbons.
- Divide the scrambled eggs between plates. Scatter the mint on top and serve right away.
