This Northern Indian version of Scrambled Eggs – similar to Huevos Pericos or Welsh Rarebit – is one of my favorite choices for a quick breakfast or an anytime snack that is simple and easy.
• 8 eggs
• 4 onions
• 4 green chillies
• 4 tomato
• 1 1/2 inches ginger
• 1/2 tbsp Cooking oil or 1 tbsp butter
• 1/4 tsp garam masala powder
• salt as required
• Mint or coriander leaves
Peel and chop the onions.
Finely chop the tomatoes, green chillies.
Grate the ginger.
Mix together the chopped onions, tomatoes, green chillies, with grated ginger in a large bowl.
Add the garam masala powder.
Crack the eggs into the same bowl.
Add salt to taste.
Whisk everything really well with a fork or an electric whisk the eggs turn until frothy.
Heat a frying pan over medium heat. Add oil or butter.
When the butter is melted, pour in the egg mixture.
Cook for about 4-5 minutes stirring continuously till the eggs solidify.
Add fresh mint or coriander leaves as garnish
Serve hot, piled on top of toasted English muffins or roll into a warmed buttered chapati. Bon appetit!