Hot and spicy Indian scrambled egg chutney

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Green peppers

  Hot chili, raw

  3 pepper or 135g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Chili powder

  Spices

  3 tsp or 8g

• Turmeric

  Spices, ground

  1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

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.