Spicy Bombay Chili Eggs with Broccolini

SERVES 6

6 large eggs
½ teaspoon ground cumin
Salt to taste
Freshly ground black pepper to taste
2 tablespoons vegetable oil
3 fresh green chilies, minced
6 scallions, minced
1 teaspoon ginger, minced
8 ounces broccolini, chopped
1 large tomato, chopped
1 teaspoon turmeric
2 tablespoons fresh cilantro, chopped

In a large bowl, beat the eggs with the cumin, salt and pepper. In a large nonstick skillet, add oil over medium heat, and cook the chilies, scallions, ginger and broccolini until soft, about 5 minutes, stirring constantly.

Add the tomato and turmeric and cook for 2 minutes. Add the eggs and cook on medium heat until fi rm but not dry, about 3 minutes, stirring constantly. Once they have congealed, transfer them to a serving platter.

Serve hot garnished with cilantro leaves.

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