A flavorful twist on scrambled eggs with Indian spices and fresh ingredients.
Heat the butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion and grated ginger to the skillet and sauté until softened.
Stir frequently to prevent the ginger from burning.
Stir in the chopped green chili, cumin, and turmeric, and cook for another minute.
Cooking the spices briefly enhances their aroma and flavor.
In a mixing bowl, beat the eggs with yogurt and salt until well combined.
Whisking the eggs thoroughly ensures a uniform texture.
Reduce the heat to low and pour the egg mixture into the skillet. Stir gently until the eggs are just set.
Cooking on low heat prevents the eggs from becoming rubbery.
Fold in the chopped tomatoes and cilantro, and season with black pepper to taste.
Adding the tomatoes at the end keeps them fresh and juicy.
Serve the scrambled eggs warm with your choice of bread or side.
Garnish with extra cilantro for a fresh touch.
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