- 4 to 5 large or extra-large eggs
- 1 teaspoon salt
- 2 tablespoons raw sesame oil or vegetable oil
- 1 cup chopped shallots
- 1 tablespoon minced garlic or garlic mashed to a paste
- 1 teaspoon minced ginger or ginger mashed to a paste
- 2 green cayenne chiles, seeded and minced
- ¼ teaspoon turmeric
- 2 tomatoes, cut into ½-inch dice
- ½ cup coriander leaves, finely chopped
- Beat the eggs lightly in a bowl, and whisk or stir in the salt.
- Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil, and when it is hot, add the shallots, garlic, ginger, chiles, and turmeric and stir-fry for 2 minutes.
- Add the tomatoes and fry for another 2 to 3 minutes, until they are softened.
- Add the eggs and swirl and tilt the skillet to distribute them. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed.
- Then continue to cook for 2 to 3 minutes more, until the eggs are well cooked.
- Turn out onto a flat plate to serve, garnished with the fresh coriander.
- Serve with a green salad and Chapatis.