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Ekoori

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Submitted by rj402

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH ONIONS
peeled, minced
½ 2.5
TEASPOON ML GINGER
fresh, peeled, grated
½ 0.5
CHILE CHILE SERRANO CHILES
finely chopped *
1 15
TABLESPOON ML CILANTRO
fresh, minced
½ 2.5
TEASPOON ML TURMERIC
½ 2.5
TEASPOON ML CUMIN
ground
1 1
EACH EACH TOMATOES
peeled, chopped
6 6
EACH EACH EGGS
lightly beaten
1 1
X X SALT *
1 1
X X BLACK PEPPER *

Directions

Melt the butter in a medium-sized frying pan over medium heat.

Put in the onion and sauté until soft.

Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato.

Stir and cook for 3 to 4 minutes or until tomato is soft.

Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds.

Cook the scrambled eggs to any consistency you like.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 198 75% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 96mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 10%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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