MASALA SCRAMBLE SKILLET

Simple, but not simple, scrambled eggs

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

Inspired by the masala omelet my mother made for breakfast every Saturday morning, this version reimagines her dish into an easy weeknight-friendly dinner. Be sure to cook down the onions and tomatoes until softened to avoid excess moisture in the final dish. Scrambling the eggs in broad strokes is vital in keeping the egg curds nice and fluffy. Serve taco-style or over crusty toast for a breakfast-for-dinner vibe.

4 SERVINGS / 20 MINUTES

INGREDIENTS

1 Tbsp. extra-virgin olive oil

3 Tbsp. unsalted butter, divided

1 medium red onion, cut into ½ in. pieces

1 plum tomato, seeds removed, coarsely chopped

1 jalapeño, finely chopped

3 garlic cloves, finely chopped

1, 1½ in. piece ginger, peeled, finely chopped

1 tsp. Diamond Crystal kosher salt

1 tsp. ground cumin

8 large eggs, beaten

2 oz. sharp cheddar, coarsely grated

Flaky sea salt

1 radish, trimmed, thinly sliced

½ cup cilantro leaves with tender stems and/or mint leaves

Warm corn tortillas or toasted country-style bread, for serving

Lime wedges, for serving

METHOD

Heat olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium. Add red onion, tomato, jalapeño, garlic cloves, and ginger; sprinkle with kosher salt and ground cumin. Cook, stirring often, until onion and tomato are softened and garlic is beginning to brown around edges, 5–8 minutes.

Stir in remaining 2 tablespoons unsalted butter and spread mixture into an even layer. Pour in beaten eggs, then scatter grated cheddar over. Cook, undisturbed, until eggs are just set around edges of pan, about 1 minute. Continue to cook, stirring in broad strokes and turning eggs over with a heatproof rubber spatula, until just cooked through, about 2 minutes more. Remove from heat and sprinkle with flaky sea salt. Top with thinly sliced radish and herbs.

Serve scramble with warm corn tortillas or toasted country-style bread and lime wedges for squeezing over.

This recipe was originally developed for Bon Appetit.