Scrambled Eggs in Spicy Tomato Sauce | Scrambled Eggs in Tomato Chutney

Nothing in the house but eggs, tomatoes, and onions? Then, scrambled eggs in spicy tomato sauce it is! Mostly sour, somewhat spicy, lightly sweet, and quite creamy: scrambled eggs in tomato chutney is a deceptively simple dish — only 8 ingredients — you’ll fall in love with.

Ingredients

2 tablespoons olive oil or sunflower oil
1/2 teaspoon mustard seeds
1 medium onion 130-140 g
10-15 curry leaves optional
1/4 teaspoon turmeric powder
3/4 - 1 teaspoon red chilli powder
4-5 medium tomatoes about 350 g
1/2 teaspoon salt
2 eggs

Instructions

Over a medium flame, place a skillet or kadai or wok (don’t use cast iron since the acid in the tomato is strong enough to react with the metal — unless of course it is well seasoned), and add the 2 tablespoons of oil.
Chop the onion while the oil heats. If you can, chop up 1 or 2 tomatoes too.
When the oil is hot, add the mustard seeds and wait for them to splutter.
Right after they do so, add the onions and sauté.
Chop up the tomatoes in between regular stirring of the tomatoes.
When the onions turn light pink and are on the verge of turning golden, add the curry leaves.
After 10 seconds, add the turmeric and the red chilli powders. Mix them in. If they start sticking to the pan, add a teaspoon of water and mix to ease it.
After 20 seconds, add the chopped tomatoes.
Mix it about; do not cover. After 10 minutes they should be slightly bruised, but not fully cooked — more than half-cooked. They should also hold their own water; do not add water to the tomatoes.
Add the salt and mix.
Then break the eggs over the boiling tomatoes and mix it about.
In a few minutes minutes turn off the heat. The eggs will continue to cook so don’t worry if they look uncooked — you don’t want the eggs to dry out.
Cover with a lid and let it sit for 5 minutes before you stir it well.
Serving: serve hot or warm with dosais, appams or any flatbread or warm crusty bread.