Scrambled Eggs Masala (2 servings) 4 large eggs 2 Tablespoons milk 1 teaspoon cilantro - finely chopped salt - to taste 2 Tablespoons butter 2 Tablespoons peanut oil 1 small red onion - finely chopped 1 small green chile - seeded and finely chopped 1 pinch of ground red pimiento 1 small can (5 ounces) diced tomatoes In a medium bowl, beat the eggs. Add the milk and cilantro and continue to beat until frothy. In a large skillet over medium-high, saute the diced onion in the butter and oil until just tender. Add the diced chile, pimento and tomatoes and cook for 4 more minutes - stirring occasionally. Add the egg mixture and begin scrambling the egg with with a spatula or spoon as soon as the egg begins to set. Continue cooking and scrambling for about 1 minute until completely cooked and fluffy. Great with toast, but for a real special breakfast experience try serving it with an ethnic flat bread such as naan. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2114. Submitted 8/17/2007.