Love eggs? Love the flavours of Indian food? Well now you can enjoy the two combined with this Indian brunch favourite. Perfect served with toasted chapattis.
It’s dead easy to make, really quick, and will liven up breakfast any day of the week!Print
Scrambled eggs with an Indian twist
1 tbsp butter
1 small red onion , finely chopped
1 green or red chilli , deseeded and finely chopped
2 garlic cloves , crushed
¼ tsp ground cumin
¼ tsp garam masala
good pinch of turmeric
2 large tomatoes , deseeded and finely chopped
7 eggs , beaten
small pack coriander , roughly chopped
4 chapatis (or gluten-free alternative), lightly toasted,
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny.
- Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
- Prep Time: 10
- Cook Time: 10
- Calories: 368