Floyd Cardoz's Indian-Style Scrambled Eggs

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Photo: Jennifer Causey

Indian-Style Scrambled Eggs

Serves 6

1 tbsp. chopped garlic
1 tbsp. chopped fresh ginger
1 serrano chili, seeded and minced (about 1 tbsp.)
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. chili powder
¼ tsp. cayenne pepper
¼ cup canola oil
1½ cups diced tomatoes
1 tsp. kosher salt
½ cup French-fried onions
1½ tbsp. white vinegar
1 tbsp. pure maple syrup
12 extra-large eggs
1/3 cup chopped fresh cilantro
Toasted or grilled crusty bread

1. Process garlic, ginger, serrano chili, cumin, turmeric, chili powder, cayenne and ¼ cup water in a food processor until well blended.

2. Combine oil and garlic mixture in a large skillet. Cook over medium heat until oil begins to separate from mixture, about 1 minute.

3. Add tomatoes and salt; cook, stirring occasionally, until tomatoes soften, about 5 minutes. Reduce heat to medium-low. Stir in French-fried onions, vinegar and maple syrup. Cover and cook, stirring occasionally, 5 minutes.

4. Break eggs into a large bowl, and whisk just enough to break up the whites and yolks. (Do not overbeat.) Add to tomato mixture. Cook, stirring constantly with a spatula in a figure-8 motion, until eggs begin to thicken and are soft and silky, about 15 minutes. Sprinkle with chopped cilantro. Serve immediately with bread.

Active time: 30 minutes
Total time: 30 minutes

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