In celebration of Diwali and from the help from one of cherished team members, we bring you Anda Bhurji! This dish is basically spicy Indian scrambled eggs, but also brings together the flavors or red onion, tomatoes, and chili peppers.
First, make the ginger garlic paste. Combine the ginger and garlic food processor. Pulse to blend, adding small amounts of Colavita olive oil to facilitate the blending, until it makes a smooth paste.
In a 10-inch nonstick skillet, heat oil over medium heat, until simmering. Add onions and stir until softened, about 3 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 2 minutes.
Add green chilies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and masala and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
Turn the heat to low. Add eggs and season them with salt
Stir the eggs continuously until they begin to form soft curds, about 2 minutes.
Increase the heat to medium-high, continuously stirring the mixture so that the eggs are moving constantly. The consistency should by soft and crumbly with no large chunks of cooked egg.
Remove from heat, and serve immediately, garnishing with a drizzle of Colavita olive oil and some extra cilantro.
Serve with white bread.