Ingredients
The following ingredients have 5 Servings
- 2 tablespoons canola oil
- 1 medium yellow onion (finely diced)
- 1 tablespoon fresh ginger paste
- 1 fresno pepper (seeds and stem removed, finely minced)
- 2 cloves of garlic (finely minced)
- 1 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- salt and black pepper
- 10 ounces canned diced tomatoes (drained)
- 8 large eggs (beaten)
- 1/2 teaspoon crushed red pepper
- sliced green onions and chopped cilantro (for garnish)
- toast (for serving)
Instruction
- In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.
- Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.
- Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!