Indian Scrambled Eggs

Heat the cooking oil in a non-stick skillet or wok over medium heat until shimmering, about 1 minute.

Add the finely chopped onion and sauté until translucent and softened, stirring occasionally.

Stir in the chopped green chillies and cook for another minute to release their flavours.

Add the chopped tomato to the pan and cook, stirring frequently, until the tomato softens and breaks down into a sauce.

Sprinkle the red chili powder and garam masala over the tomato mixture and stir well to combine and toast the spices for about 30 seconds.

Pour the beaten eggs into the pan and immediately begin stirring gently and continuously to scramble them evenly with the tomato-onion mixture.

Continue scrambling over medium heat until the eggs are cooked through and no liquid remains, about 3-4 minutes, adjusting heat as needed to prevent browning.

Taste and adjust seasoning with salt as needed, then transfer to a serving plate.

Garnish generously with fresh chopped coriander leaves and serve hot.