4 Servings 15 min Cook
8 Large Egg
1 Medium (2-1/2" dia) Onions
1 Dash Salt
1 Cup, chopped or sliced Tomatoes
3 Pepper Green Peppers
1 Tsp Ginger
1 Tsp Garlic Powder
3 Tsp Chili Powder
0 Grams Turmeric
2 Tbsp Olive Oil
Heat oil in pan and sauté the chopped onion
Then add ground ginger and garlic, as well as turmeric
Once translucent, add the masala /chilli powder and stir to avoid sticking
Add the grated tomatoes and sliced chillies as well as salt to taste.
Let it simmer for 2-3 minutes.
Then crack the eggs into the gravy one by one.
After a minute or two, when the eggs just begin to turn white, stir with a large spoon and make sure to stir well so that the eggs scramble
Keep stirring slowly until the eggs are cooked and set.
You can take it off the heat sooner if you prefer your eggs more mushy and less set.
Serve with fresh bread, rolls, or warm roti.
