Spicy eggs
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
25 | grams | Butter OR sunflower margarine |
2 | Spring onions finely sliced | |
1 | teaspoon | Garam masala |
2 | Tomatoes; skinned and very finely chopped | |
1 | teaspoon | Turmeric (more if desired) |
3 | Eggs; beaten | |
Salt and pepper | ||
Coriander leaves to garnish |
Directions
This is a kind of scrambled eggs 'Indian Style': a stir-fry of spring onions and tomatoes is flavoured with garam masala and turmeric, and then the eggs are scrambled into the mixture. Lovely with chapatis and a mixed salad.
Melt the butter or margarine in a heavy-bottomed saucepan and soften the spring onions over a gentle heat for 4-5 minutes. Then add the garam masala and the chopped tomatoes and cook for a further 3-4 minutes. Season with the turmeric, salt and pepper and mix well, then pour in the eggs and begin to scramble them, stirring with a fork.
When the eggs are lightly set but still moist - not dry and overcooked - serve at once on warm plates with a mixed salad and chapatis, garnished with fresh coriander leaves.
To skin tomatoes:
Put the tomatoes into a bowl and cover with boiling water. Leave to stand for 3-4 minutes, then the skin will peel off easily with a sharp knife.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
Related recipes
- Apple pancake
- Blueberry brunch cake
- Brunch bake
- Brunch bites
- Brunch casserole #1
- Brunch casserole #2
- Brunch chile eggs
- Brunch egg dish
- Brunch eggs
- Brunch muffins
- Brunch pie
- Brunch quiche
- Brunch scrambled eggs
- Country breakfast
- Country brunch
- Country brunch casserole
- Egg brunch
- Eggs for brunch
- Holiday brunch casserole
- Sausage brunch