Ekoori
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
peeled, minced |
|
| ½ | teaspoon |
ginger
fresh, peeled, grated |
|
| ½ | Chile |
serrano chiles
finely chopped |
*
|
| 1 | tablespoon |
cilantro
fresh, minced |
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | each |
tomatoes
peeled, chopped |
|
| 6 | each |
eggs
lightly beaten |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
peeled, minced |
|
| 2.5 | ml |
ginger
fresh, peeled, grated |
|
| 0.5 | Chile |
serrano chiles
finely chopped |
*
|
| 15 | ml |
cilantro
fresh, minced |
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
cumin
ground |
|
| 1 | each |
tomatoes
peeled, chopped |
|
| 6 | each |
eggs
lightly beaten |
|
| 1 | x |
salt
|
*
|
| 1 | 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.
