Spicy scrambled eggs recipe
Just one of the many breakfast egg dishes in Jamshyd’s Parsi repertoire and a favourite in the mountains most mornings, providing perfect fuel for the brisk mountain walks that lay ahead of us each day.
Ingredients
- 40 g Butter
- 1 Small red onion, finely diced
- 1 tsp Ground turmeric
- 3 Cloves garlic, minced
- 3 Tomatoes, finely diced
- 2 Small green chillies, minced
- 1 tbsp Chopped coriander leaves
- 8 Eggs, beaten
- 1 pinch Salt
- 1.4 oz Butter
- 1 Small red onion, finely diced
- 1 tsp Ground turmeric
- 3 Cloves garlic, minced
- 3 Tomatoes, finely diced
- 2 Small green chillies, minced
- 1 tbsp Chopped coriander leaves
- 8 Eggs, beaten
- 1 pinch Salt
- 1.4 oz Butter
- 1 Small red onion, finely diced
- 1 tsp Ground turmeric
- 3 Cloves garlic, minced
- 3 Tomatoes, finely diced
- 2 Small green chillies, minced
- 1 tbsp Chopped coriander leaves
- 8 Eggs, beaten
- 1 pinch Salt
Details
- Cuisine: Indian
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat a frying pan and melt the butter, then fry the onion until it starts to brown. Add the turmeric and stir to combine, cooking for a few minutes until the onion is brown. Add the garlic and stir, then add the tomato and chilli and stir to combine. Cook until softened, then add the fresh coriander.?
- Remove from the heat and allow to cool for 10 min-utes so the mixture is not too hot when the eggs are added. Return the pan to a low heat and add the eggs, stirring gently to scramble them. Season with salt, then taste and adjust the seasoning if necessary. Serve immediately.
Also worth your attention:
Christine's book - Tasting India
More recipes from Christine Manfield
Gizzi Erskine's scrambled eggs
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