Akoori (Indian Scrambled Eggs)

1. 1

   Heat the butter in a large, nonstick skillet over medium heat.

2. 2

   Fry onions until browned, about 5-7 minutes.

3. 3

   Add garlic, chilli and cumin and fry for a minute until fragrant, then add tomatoes and fry until most of the moisture has cooked off.

4. 4

   Reduce heat to low.

5. 5

   Stir in cilantro, then pour beaten eggs into the pan and stir well to combine all ingredients.

6. 6

   Cook slowly, stirring frequently, until eggs are soft but set, and season with salt.

7. 7

   Serve immediately over buttered toast, and garnish with more cilantro.

* Per serving · 4 servings · Values may vary.