Tomato Egg Rice Bowl

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions or until tender. Set aside.

2. 2

   In a large pan, heat the olive oil over medium heat. Add the cumin seeds and curry leaves, and sauté for about 1 minute until fragrant.

3. 3

   Chop the tomatoes into small pieces and add them to the pan. Cook for 5-7 minutes until the tomatoes are soft and the mixture is slightly thickened.

4. 4

   Crack the eggs into the pan and stir gently to scramble them with the tomato mixture. Cook until the eggs are fully set.

5. 5

   Add the cooked rice to the pan, along with the salt and chili powder. Stir well to combine all the ingredients.

6. 6

   Cook for an additional 2-3 minutes, allowing the flavors to meld together.

7. 7

   Serve the Tomato Egg Rice Bowl hot, garnished with additional curry leaves if desired.