Spicy Scrambled Eggs

In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6–8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes.

Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.

Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.

Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!