Spicy Scrambled Eggs - cooking recipe

Ingredients

2 tablespoons sunflower oil
3/4 teaspoon cumin seed
1/2 teaspoon caraway seed
1 small onion, peeled and finely diced
10 g piece fresh ginger, peeled and finely chopped
1 medium red chili, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/2 teaspoon tomato paste
salt, to taste
4 medium tomatoes, peeled and cut into 2cm dice (300g net weight)
8 medium eggs, beaten
3 spring onions, finely sliced
10 g coriander, chopped
1/2 teaspoon urfa chili flakes (or 1/4 tsp regular chilli flakes)

Preparation

Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula - what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.