Hot and Spicy Indian Scrambled Egg Chutney

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  3 tsp or 8g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  8 large or 400g

Directions

1. Heat the olive oil in a skillet over medium heat, then add the chopped onion and cook until translucent.
2. Stir in the ground ginger, garlic powder, and turmeric, and cook until fragrant, about 30 seconds. Sprinkle in the chili powder and stir to coat.
3. Add the chopped tomatoes, sliced hot chilies, and salt to taste. Cook, stirring occasionally, until the tomatoes soften, about 2-3 minutes.
4. Crack the eggs directly into the pan and let them begin to set for about a minute, then stir and fold to scramble into the sauce.
5. Continue cooking, stirring gently, until the eggs are just set to your preference. Taste and adjust salt if needed, then serve hot.