Chicken Egg Scramble
Active Time30 minutes
Ready In30 minutes
- 10 eggs, beaten
- 2 onions, diced
- 6 tbsp ghee, lard or coconut oil
- 2 cups boneless, skinless cooked chicken, finely diced
- 1/2 tsp chile powder (or more to taste)
- 1 tsp turmeric
- 1 tbsp tomato paste
- sea salt to taste
Heat 2 tbsp fat in a saute pan at medium heat. Add onions and saute for a few minutes until onions are well coated with the fat.
Turn heat to low, and cook covered, stirring occasionally, until onions are caramelized.
Turn heat to medium-high and add 1 tbsp fat to pan. Add cooked chicken, chile powder and tumeric and stir to incorporate.
When chicken is heated through, remove from heat, stir in tomato paste and set aside.
Heat 3 tbsp fat at medium-high heat in a saute pan. Add eggs and scramble eggs using a spoon or spatula until eggs are about 3/4 of the way done.
Add chicken-onion mixture and continue scrambling eggs until chicken and onions are well incorporated and eggs are fully cooked to desired tenderness.
Last updated on 01-10-2013