Scrambled Eggs with Spices

Step 1

In a bowl, crack the 6 eggs and whisk with the 0.5 tsp turmeric, 0.5 tsp red chili powder, and 0.5 tsp salt until well combined and slightly frothy.

Step 2

Heat the 2 tbsp oil in a non-stick pan over medium heat. Add the 1 chopped onion and 1 chopped green chili; sauté until the onion turns soft and translucent, about 3-4 minutes.

Step 3

Add the 1 chopped tomato and cook, stirring occasionally, until the tomato breaks down and the mixture looks pulpy, about 4-5 minutes.

Step 4

Pour the whisked eggs over the cooked onion-tomato mixture. Let them set for about 30 seconds without stirring.

Step 5

Gently scramble the eggs with a spatula, folding the cooked edges toward the center, until the eggs are just set but still soft and creamy, about 2-3 minutes.

Step 6

Remove from heat immediately and serve hot, garnished with fresh cilantro if desired.