Ingredients:

• 8 eggs
• 1 onion, chopped
• 1 tomato, chopped
• 1 jalapeño, chopped
• 6 garlic cloves, chopped
• 1 tsp oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 2-3 whole peppercorns
• 2 whole cloves
• ¼ tsp asafetida
• 1 tsp turmeric
• 1 ½ tsp red chili powder
• 1 ½ tsp cumin coriander powder
• 1 tbsp kheema masala
• Salt to taste
• 1 tbsp butter (optional)

Directions:

1. In a large pan heat up the oil on medium heat, add cumin seeds and mustard seeds. Once it starts splattering add whole peppercorns, cloves, and asafetida.
2. Add the chopped onions and garlic, sauté until softened. Then add the jalapeño and cook for about a minute. Add the chopped tomatoes and cook for another minute. Add all the spices and a splash of water and cook until everything is incorporated (1-2 minutes).
3. Lower the heat; make a well with the mixture and start cracking the eggs one by one directly into the pan, while stirring constantly. Do this until all the eggs are cracked and incorporated.
4. Cook the eggs well, stirring it constantly for about 5 minutes on medium heat. Once the eggs are cooked turn off the stove and add 1 tablespoon of butter if using and stir until melted. Serve with bread or paratha.

Notes:

• I add salt to my onions so they cook quicker. Be careful of the amount of salt you add because there is salt in the Kheema masala.
• The kheema masala I use is by MDH.
• Use Amul butter if you want to get that authentic street taste.