Scrambled Eggs Masala

(2 servings)

  • 4 large eggs
  • 2 Tablespoons milk
  • 1 teaspoon cilantro - finely chopped
  • salt - to taste
  • 2 Tablespoons butter
  • 2 Tablespoons peanut oil
  • 1 small red onion - finely chopped
  • 1 small green chile - seeded and finely chopped
  • 1 pinch of ground red pimiento
  • 1 small can (5 ounces) diced tomatoes
In a medium bowl, beat the eggs. Add the milk and cilantro and continue to beat until frothy.

In a large skillet over medium-high, saute the diced onion in the butter and oil until just tender. Add the diced chile, pimento and tomatoes and cook for 4 more minutes - stirring occasionally.

Add the egg mixture and begin scrambling the egg with with a spatula or spoon as soon as the egg begins to set. Continue cooking and scrambling for about 1 minute until completely cooked and fluffy.

Great with toast, but for a real special breakfast experience try serving it with an ethnic flat bread such as naan.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2114. Submitted 8/17/2007.