Spicy Scrambled Eggs {insert oohs and ahhs}

Oh my gosh guys. Tonight's dinner was epic. So epic, delicious, amazing, and just awesome that I am going to tell you about it even before I tell you about my crazy and equally rockin'.

Spicy Scrambled Eggs
Recipe from From Mom with Love: Complete Guide to Indian Cooking & Entertaining by Pushpa Bhargava

Ingredients:
8 large eggs
1 large onion chopped
1 green chili, seeded and finely chopped
2 medium tomatoes (I used three small ones), diced (optional)
2 Tbs oil (I used olive)
1/4 tsp red chili powder
1/2 tsp garam masala
1/2 tsp ground coriander
1 tsp salt

1. Whisk eggs until frothed.
2. Heat olive oil in large nonstick frying pan on medium.
3. Add the chopped onion and chili, stir and let cook until the onions are soft.
4. Add the diced tomatoes to the mix and saute for a while.
5. Whisk the eggs one more time while the tomatoes are cooking, and add all the spices.
6. Put the egg mixture in the pan and cook until it's ready! I like to wait until the eggs start to brown just a teensy bit. Undercooked scrambled eggs are nasty. Runny yolks in fried eggs, however, are heaven.
7. Serve with toast. I made mine with my cast iron skillet on the stovetop because we have yet to find a toaster here, and it worked perfectly!

EAT AND ENJOY.
Serves 4. I have 3 more servings left. Breakfast? Lunch? Dinner? I think so. Tomorrow is covered.