Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs

• Produce

  • 1 15-ounce canned diced tomatoes, canned
  • 1 cup Cilantro
  • 2 Garlic cloves
  • 1 1-inch piece Ginger
  • 1 Jalapeno
  • 1 Onion, small

• Refrigerated

  • 12 Eggs

• Condiments

  • 1 tbsp Tamarind paste

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Cayenne
  • 1/2 tsp Chile powder, ground
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1/4 cup Canola or other neutral oil
  • 1 1/2 tbsp Vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 1 teaspoon brown sugar or jaggery

Found on food52.com