Hot and spicy Indian scrambled egg chutney

Name: Hot and spicy Indian scrambled egg chutney
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium onion, chopped; 8 large eggs; 1 1/2 cup grated tomatoes; 3 green chillies; 1 tsp ground ginger and garlic; 3 tsp masala or chilli powder; 1/2 tsp turmeric (optional); 1 salt to taste; 2 tbsp oil or enough to cover the bottom of a pan

Ashykinz89 @cook_2725441

Indians have been living in South Africa since the 1860's and have in turn developed their own unique south African Indian flavours. A tasty quick meal in South African Indian households. I've use cracked eggs instead of boiled eggs, in a delicious tomato based gravy (chutney)

Ashykinz89 @cook_2725441

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Ingredients

15 mins

4 servings

1 mediumonion, chopped
8 largeeggs
1 1/2 cupgrated tomatoes
3green chillies
1 tspground ginger and garlic
3 tspmasala or chilli powder
1/2 tspturmeric (optional)
1salt to taste
2 tbspoil or enough to cover the bottom of a pan

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Steps

15 mins

1

Heat oil in pan and sauté the chopped onion
2

Then add ground ginger and garlic, as well as turmeric
3

Once translucent, add the masala /chilli powder and stir to avoid sticking
4

Add the grated tomatoes and sliced chillies as well as salt to taste. Let it simmer for 2-3 minutes.
5

Then crack the eggs into the gravy one by one.
6

After a minute or two, when the eggs just begin to turn white, stir with a large spoon and make sure to stir well so that the eggs scramble
7

Keep stirring slowly until the eggs are cooked and set. You can take it off the heat sooner if you prefer your eggs more mushy and less set.
8

Serve with fresh bread, rolls, or warm roti.