Ekoori re-imagined

4.80 from 5 votes

Servings:

Calories: 362kcal

Author: romain | glebekitchen

2/3 cup diced fresh tomatoes
2 green chilies - seeded and diced. I use jwala chilies also known as green finger hot
2 tbsp oil - any neutral oil like canola or vegetable
1 tbsp garlic ginger paste
1/2 tsp kashmiri chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp kosher salt

Heat the oil in a medium frying pan over medium low heat.
When the oil starts to shimmer add the garlic ginger paste. It will spatter so watch out. Stir until it stops spattering.
When the garlic ginger paste stops spattering add the cumin, coriander, kashmiri chili powder and salt. Stir to combine and let bubble for around 45 seconds. This is called blooming your spices and it is a critical step to many Indian dishes. Be careful. Don't let the spices burn. If they burn you are starting over. There's no fixing it.
Add the diced tomatoes and green chilies. Cook, stirring, for about 2 minutes. You want the tomatoes to maintain their shape so don't overcook.
Reduce heat to minimum to keep warm while you scramble the eggs.

Beat the eggs with a fork if you haven't already. Add a pinch of salt.
My ideal for scrambling 5 eggs is a 12 inch non-stick skillet and a silicone spatula. I find it gives enough surface area to quickly form nice curds. Bigger is better. But go with what you have. It will be fine.
Pre-heat the pan over medium low heat. High heat is not your friend when you are scrambling eggs. Add the butter.
When the butter stops sizzling add the eggs. Start scrambling. You want to make long movements across the pan to form large, soft curds. There is a balance here. You want to let the eggs set a bit and then scoop them up. You want big curds. Big, beautiful curds.
When the curds are almost set move them into the middle of the pan and take the pan off the heat. They will continue to cook so you always want to have them a little wetter than your final target when you stop scrambling.
To serve - portion out the eggs and top with the tomato masala. Garnish with a little cilantro if you like. Serve with naan. Spoon a bit of the egg and masala onto a bite of naan and enjoy!