Bombay-style Curried Eggs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons ghee or 2 tablespoons butter
• 3/4 cup finely chopped mushroom
• 6 scallions, thinly sliced
• 1/2 red chili peppers or 1/2 green chili pepper, minced
• 1 teaspoon minced gingerroot
• 1 tomato, seeded and finely diced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• fresh cilantro (to garnish)

Recipe

• 1 beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
• 2 heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
• 3 saute, tossing often, until the mushrooms are tender, about 10 minutes.
• 4 add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
• 5 reduce the heat to medium-low.
• 6 pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out.
• 7 serve immediately, garnished with cilantro.
• 8 serve some naan or chapatis and a fruit salad, and there you have it!