For those who are bored of the regular kind of scrambled eggs, this recipe is for you. It was one of my latest experiments, and it turned out to be quite a delight. From the looks of it, you must have probably guessed it by now that it is a spicy breakfast. I am a big fan of spicy food, and so this one is definitely replacing the bland scrambled eggs for me. It is a dish from the Indian state of Andhra Pradesh, and it has eggs, and they are scrambled. Hence the name. Trust me...it is as tasty as it looks and it's healthy and fulfilling. It has boiled eggs, scrambled eggs, as well as the eggs cooked in sunny side up fashion. So no matter how you like your eggs, this one has got it all :D
Preparation takes around 30min, and is a perfect dish to be on your breakfast menu. So here it is...Andhra Style Egg Ghotala from the Boy who Cooks...

Andhra Style Egg Ghotala | Scrambled Eggs with Sunny Side Up prep time 15 min cooking time 15 min total time 30 min Course: Breakfast Cuisine: Indian, South Indian, Andhra Taste: Spicy Ingredients:      2 Boiled Eggs      5 Eggs      1 1/2 medium sized Onion finely chopped      2 medium sized tomatoes, chopped      2 green chillies slit      1 teaspoon ginger + garlic paste      Oil to fry      1/2 teaspoon red chilli powder      1/2 teaspoon garam masala      1/4 teaspoon turmeric powder      Salte to taste Recipe: Heat some oil in a frying Fry the onions till they turn golden Add the ginger garlic paste and fry till the raw aroma goes away Add the chopped tomatoes and stir well till they are cooked Add the red chili powder, garam masala, turmeric powder, salt and the slit green chillies and stir well Add the boiled eggs and break them randomly and mix well Now, beat two eggs directly in the mixture and mix well, just the way we do it with the scrambled eggs Once the scrambled eggs are done, break 3 eggs on top of the mixture, cover it and let it cook in the sunny side up fashion for about 2 min till the egg whites are done, and the egg yolks are just perfect  Garnish with chopped coriander. Serve hot, with bread.