Ingredients
Eggs – 4
Onion – 1 medium, finely chopped
Tomato – 1 medium, finely chopped
Green chili – 1–2, chopped
Ginger-garlic paste – 1 tsp
Turmeric – ¼ tsp
Red chili powder – ½ tsp
Salt – to taste
Oil / Butter – 1–2 tsp
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil/butter → add onions + green chili → sauté until soft.
Add ginger-garlic paste → fry 1 min.
Add tomatoes, turmeric, red chili powder, salt → cook until tomatoes soften.
2. Add Eggs
Beat eggs lightly → pour into pan.
Stir continuously on medium flame until eggs are cooked but still soft and fluffy.
3. Serve
Garnish with fresh coriander.
Serve hot with toast, paratha, or as a sandwich filling.
Additional tips
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Cook eggs on medium-low flame to keep them soft and moist.
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Don’t overcook; eggs continue cooking slightly even after removing from heat.
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Add a splash of milk or cream for extra fluffiness and creaminess.