Egg Tomato Masala with Rice

Instructions

1. 1

   Heat the butter in a large skillet over medium heat.

2. 2

   Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the sliced onions and sauté for 2-3 minutes until they turn translucent.

4. 4

   Add the sliced green chillies and cook for another minute.

5. 5

   Stir in the chopped tomatoes, turmeric powder, and salt. Cook for 4-5 minutes until the tomatoes are soft and the mixture is well combined.

6. 6

   Crack the eggs directly into the skillet. Gently stir to scramble, or leave whole if you prefer. Cook for 3-4 minutes until the eggs are just set.

7. 7

   Taste and adjust salt if needed.

8. 8

   Serve the egg tomato masala hot over the cooked white rice.