Indian Chile Eggs Recipes

INDIAN CHILE EGGS

Indian Chile Eggs image

Provided by Clifford A. Wright

Categories Egg Ginger Pepper Tomato Breakfast Brunch Sauté Fall Jalapeño Coriander Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 large eggs
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons clarified butter (ghee)
3 fresh green finger-type chiles or 4 green jalapeño chiles, seeded and finely chopped
6 scallions, chopped
1 teaspoon grated fresh ginger
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons finely chopped fresh coriander (cilantro) leaves
1/8 teaspoon ground turmeric
1 medium-size tomato, cut into wedges, for garnish
Fresh coriander (cilantro) leaves, for garnish

Steps:

1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.

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