Pakistani scrambled eggs

Ingredients for 2 servings:

• 6 m.-sized eggs
• 1 m.-sized tomato(s), relatively soft, diced
• 1 small pepper, hot, finely sliced
• 1 medium-sized onion(s), finely chopped
• some coriander leaves, roughly chopped
• 1 small garlic clove(s), finely chopped
• 1 small piece(s) ginger root, cut into fine strips
• salt and pepper
• Chili powder (Hot Chili Powder), hot
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy and hot

Whisk the eggs and stir in half to two-thirds of the fresh coriander. Fry the onions in a little oil in a non-stick pan until lightly browned. Now add the tomatoes and season with salt, pepper, and hot chili powder (you can get hot chili powder at Asian stores – be careful, it’s very hot!). Simmer gently over medium heat until the tomatoes completely break down, adding a little water if necessary. Now add the chili peppers, garlic, and ginger and simmer for about 3 minutes. Add the eggs, mix everything well, and let the eggs set. Sprinkle with the remaining coriander and serve hot. Best served with fresh flatbread or a roll.