Masala Scrambled Eggs

I am huge fan of eggs. Meat, seafood, even vegetables I can do without a long time but eggs I need at least twice a week. The best thing about eggs is their versatility - scramble them, fry them, boil them, whisk them to add in desserts or casserole, use them to make batters and egg washes - basically you can pretty much do anything with them. And you know eggs are at their very best - at the time of breakfast. A hangover from the colonial times - but you have to admit they are the crown jewel of your breakfast table.

This post is quick, for breakfast on the go. Our times made for running and not for walking  and in these times cooking can be a trial. So the recipe is for finding flavor, even when you need to dash and run to work. It also can be used for a late brunch or quick snack at tea time. Basically it is a fool proof recipe for any meal time. I serve this with toast, fried sausages and a nice cup of English breakfast tea. You can also make a pot of coffee and fry some tomatoes. I dont like tomatoes by themselves so I leave them out of the mix but go ahead. It does add one more element for your breakfast table.

Ingredients:
4 eggs whisked
4 curry leaves sliced
1 small onion sliced
2 cloves of garlic chopped
half a green chilly chopped
1tsp cumin powder
1tsp coriander powder
salt to taste
Oil for cooking
1tbsp coriander leaves chopped

Method:
Heat oil. Fry curry leaves and onions. As they brown, add garlic and chilly. Cook for two minutes. The trick to this quick cook is to have the flame on high and stir onions constantly till they brown.
Add the spice powders.
Lower the flame. Pour in the eggs and scramble. Season and fold in the coriander leaves. Serve hot.