Somali-style scrambled eggs

Ingredients

• 4 eggs
• 1 small onion, chopped
• 1 tomato, diced
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Optional: 1 green chili, chopped

Preparation

• Sauté: Heat oil in a skillet over medium heat. Sauté onion until soft. Add tomato, cumin, and chili (if using). Cook 3 minutes.
• Scramble: Whisk eggs with salt and pepper. Pour into skillet and stir gently until just set (2-3 minutes).
• Serve: Serve with malawah or canjeero.