Easy Egg Bhurji (Indian Scrambled Eggs)

Heat a large non-stick frying pan over medium. Add 2 1/2 tbsp of the ghee, then add the onion and cook, stirring until softened, around 5 minutes. Add the green chilies (if using) and ginger garlic paste and cook for 1 minute. Stir in tomatoes, coriander seeds, cumin seeds, garam masala, salt, chili powder and turmeric, and cook over medium-high heat, stirring until the tomatoes begin to soften, around 3 minutes.

Using a potato masher, gently press the tomato mixture to release the liquid. Cook, stirring until the tomato mixture has absorbed all the liquid and the mixture resembles a paste, around 5 minutes.

Reduce heat to medium and push the tomato mixture to the edge of the pan. Add the remaining 1/2 tbsp ghee in the centre of the pan. Stir in the eggs with a wooden spoon and continue stirring until the egg mixture is cooked and soft-scrambled. Stir the tomato mixture into the eggs and keep cooking until combined and eggs are no longer soft, about 2 minutes. Remove from heat.

Sprinkle in cilantro, portion the eggs into bowls and serve with toasted, buttered rolls, chapati, or toast. For a gluten-free version, serve with gluten-free toast, or over rice. If you wish, offer sliced red onions and lime wedges for garnish.