By A Brown Table
Serving Size: 4
6 large eggs
1 tsp ghee or butter
1 tsp olive oil
1 medium red onion, peeled and finely sliced
1 clove garlic, peeled and finely sliced
1 Tbsp ginger root, peeled and cut into thin 1inch strip
¾ tsp turmeric
½ tsp garam masala
½ tsp chili flakes or chili powder
1 tsp salt
2 green thai chili peppers, thinly sliced
1 Tbsp freshly chopped cilantro
Carefully crack the eggs into a large mixing bowl and whisk with a fork till they are uniformly combined. Keep the eggs aside.
Heat a large cast-iron or non-stick skillet on a medium flame. Melt the ghee with the olive oil in the skillet. Add the onion and sauté for about 2 minutes till they are soft.
Add the garlic and ginger and cook for another 3 minutes. Stir constantly to prevent the garlic and ginger from burning.
Add the turmeric, garam masala, chili flakes, and salt to the pan. Cook for another minute with constant stirring.
Reduce the flame and pour the whisked eggs into the hot skillet. The eggs will begin to cook immediately, gently stir the eggs as you would for regular scrambled eggs. Scrape the eggs from the bottom and sides of the pan as the eggs begin to cook and get creamy. As soon as the eggs are creamy, turn the flame off.
Toss in the chopped thai chili peppers and garnish with the chopped cilantro leaves. Serve hot with paratha, roti, or bread and a side of fresh feta cheese.
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