Bombay-Style Curried Eggs

Name: Bombay-Style Curried Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 8 eggs; 0.25 cup milk; 0.5 tsp salt; fresh ground pepper; 2 tbsp ghee; 0.75 cup finely chopped mushroom; 6 scallions; 0.5 red chili peppers; 1 tsp minced gingerroot; 1 tomatoes; 0.25 tsp turmeric; 0.5 tsp ground cumin; fresh cilantro

Mushroom, tomatoes and coriander come together in this South Asian dish, fragrant with chilli and turmeric and cooked in a pan. It's finished with cilantro.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Beat the eggs, milk, salt, and pepper together in a large bowl until well blended. Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
2
Saute, tossing often, until the mushrooms are tender, about 10 minutes. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
3
Reduce the heat to medium-low. 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.
4
Serve immediately, garnished with cilantro. Serve some naan or chapatis and a fruit salad, and there you have it!