Ingredients

• 6 large eggs
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 2 tablespoons clarified butter (ghee)
• 3 fresh green finger-type chiles or 4 green jalapeño chiles, seeded and finely chopped
• 6 scallions, chopped
• 1 teaspoon grated fresh ginger
• 1 large ripe tomato, peeled, seeded, and chopped
• 2 tablespoons finely chopped fresh coriander (cilantro) leaves
• 1/8 teaspoon ground turmeric
• 1 medium-size tomato, cut into wedges, for garnish
• Fresh coriander (cilantro) leaves, for garnish

Instructions

1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.