For those who enjoy creamy, slightly runny eggs, this breakfast recipe is a delightful choice. With numerous possibilities for variation, don't hesitate to get creative and share your unique twists on this recipe. We're eager to hear your suggestions!

Step 1

In a medium-sized pan, melt the butter over medium heat and add the cardamoms and cloves.

Step 2

Once the spices become fragrant, add the chopped onions and sauté until they are soft and slightly browned. As the onion is cooking, add the chopped garlic and chili and sauté until softened.

Step 3

Drop in the chopped tomatoes into the pan, along with the red chili and turmeric powders. Cook until the onions and tomatoes are well-done.

Step 4

Incorporate the garam masala and fresh coriander, and mix well.

Step 5

Reduce the heat and gently pour in the whisked eggs. Continuously stir the eggs over low heat, gradually adding milk as they cook.

Step 6

Remove the pan from heat while the eggs are still slightly runny and creamy. Finish by incorporating the remaining butter.

Serve over a slice of toast and enjoy!

Notes:

To prevent overcooking, remove the pan from heat if the eggs are cooking too quickly. Allow the eggs to continue cooking in the residual heat of the pan while stirring constantly. As always, adjust the amount of spices to suit your taste preferences.