Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs)

1. 1

   Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water.

2. 2

   In a large saute pan over medium heat, add 2 tablespoons of the oil and the onions. Cook until deeply golden but not yet brown, about 10 to 12 minutes, then add the spices and the rest of the oil and continue to cook for another 3 to 4 minutes.

3. 3

   Add the tomatoes and salt and cook for another 8 minutes, until the tomatoes juices are a bit reduced and thickened. Then add the tamarind paste, vinegar, and brown sugar and stir to combine. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.

4. 4

   Meanwhile, whisk the eggs in a large bowl just to break up the whites and yolks.

5. 5

   Reduce the heat to the lowest possible sitting, add the eggs, salt, and pepper, and cilantro, and cook gently, stirring constantly with a Silicone spatula in a figure-8 motion, until the eggs thicken and are soft and silky, 15 to 20 minutes. Serve hot with more cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.