When I was in my early twenties, I lived on 6th Street in New York's East Village, where within one block there were six Indian restaurants. My parents would come down and take a gang of us out to dinner, my father always amazed that the bill came to less than $50. Walking home many evenings from work, I'd swing along 6th Street between First and Second Avenues, loving the aroma of garlic, ginger, and other fragrances wafting from the basement restaurants. You might serve these eggs with toast, paratha, or roti, or turn the dish into a light supper with rice. If you have leftover roasted chicken, you could also shred a bit and add it to the dish. These scrambled eggs also make a good sandwich filling.
2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped (about 1/4 cup)
1 small tomato, chopped
1 green chile, seeded and slivered (or substitute 1 teaspoon chili powder)
1 tablespoon chopped fresh cilantro
1/4 teaspoon minced garlic
1/4 teaspoon minced fresh ginger
Salt and freshly ground black pepper
1/4 teaspoon toasted cumin seed
Pinch of ground turmeric
How to Make
Beat the eggs and set aside.
Heat the oil in a medium skillet over medium heat. Add the onion and cook until translucent, 2 or 3 minutes. Add the tomato, chile, cilantro, garlic, and ginger and cook until the tomato is soft (so you can mash it). Season with salt and pepper, the cumin seed, and the turmeric.
Pour in the eggs and scramble until they reach the desired consistency. Serve immediately.
From The Fresh Egg Cookbook by Jennifer Trainer Thompson. Copyright 2012 by Jennifer Trainer Thompson. Excerpted by permission of Storey Publishing.