INDIAN CHILE EGGS

Indian Chile Eggs image

Provided by Clifford A. Wright

Yield Makes 4 to 6 servings

Number Of Ingredients 12

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.