Spicy Indian-Style Scrambled Eggs

Ingredients

• 4 large eggs
• 1/4 teaspoon ground cumin
• Pinch of turmeric
• Kosher salt
• 1 tablespoon vegetable oil
• 1 small red onion
• cut into 1/4-inch dice
• 1 small hot red or green chile
• seeded and very finely chopped
• 1 garlic clove
• minced
• 1 1/2 teaspoons minced fresh ginger
• 1 tomatohalved
• seeded and cut into 1/4-inch dice
• Pinch of sugar
• 2 teaspoons chopped cilantro
• Roti (see Note) or toast
• for serving

Instructions

1. In a medium bowl, whisk the eggs with the cumin, turmeric and 1/2 teaspoon of salt.
2. In a medium nonstick skillet, heat the vegetable oil.
3. Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes.
4. Add the tomato, season with salt and the sugar and cook for 1 minute.
5. Reduce the heat to moderately low and pour in the eggs.
6. Cook, stirring constantly, until the eggs are just set, about 1 minute.
7. Fold in the cilantro and serve with roti or toast.