- 4 tablespoons (60g) unsalted butter, divided
- 1 teaspoon cumin seeds
- ½ red onion, finely diced
- 1 to 2 serrano peppers, finely diced
- 1 teaspoon Surya Salt
- 2 plum tomatoes, diced
- 1¼ teaspoons Garam Masala
- ½ to 1 teaspoon Guntur Sannam Chilli Powder
- ½ teaspoon Pragati Turmeric
- ½ teaspoon Pahadi Pink Garlic Powder
- 8 large eggs, beaten
- ½ cup (26g) roughly chopped cilantro, leaves and tender stems
- Toast or chapati, for serving
- Lemon wedges, for serving
Ingredients
Methods
- Heat 2 tablespoons butter in a large skillet over medium heat. When melted, add the cumin seeds and cook, stirring frequently, until they turn a couple shades darker, 15 to 45 seconds. Stir in the onion, serrano peppers, and ½ teaspoon salt, and cook, stirring occasionally, until the onions soften and start to turn light golden around the edges, 6 to 10 minutes.
- Add the tomatoes, garam masala, chilli powder, turmeric, garlic powder, the remaining ½ teaspoon salt, and ¼ cup water, and cook, stirring occasionally, until the tomatoes break down and become jammy and paste-like, 6 to 9 minutes. Meanwhile, cut the remaining 2 tablespoons of butter into cubes.
- Reduce the heat to medium-low, add the beaten eggs to the tomato mixture, and let set for 1 minute. Using a spatula, gently stir the eggs, and continue to cook until large curds start to form, 2 to 3 minutes. Add the reserved cubed butter and cilantro, and continue to cook, stirring frequently, until the eggs reach your desired doneness (we like our soft and custardy), 2 to 4 minutes more. Taste and season with more salt, if necessary. Serve immediately with toast or chapati, plus lemon wedges for people to squeeze over, if desired.
