Scrambled Eggs Masala

(2 servings) Printable Version

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.

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From brkfstchef

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