Indian Scrambled Eggs with Naan or Toast
Swap ins: Any type of onion will do and any fresh tomatoes you have, you need about 150g. Ground cumin works instead of seeds.
Leftovers: This recipe serves 2 so there shouldn’t be much left, but you could cook basmati rice, then add to a frying pan with the leftover scrambled eggs and make an Indian-style egg-fried rice, with extra dried chilli/hot red pepper flakes and coriander. Make sure the eggs and rice are piping hot. Serves 2. Time 15 minutes
olive oil or ghee, for cooking 1 onion, finely chopped 4 eggs
1 tsp cumin seeds
1 tsp ground turmeric
1 garlic clove, grated
2 vine tomatoes, roughly
chopped
⅓ cup chopped coriander
sea salt and freshly ground
black pepper
2 naans or slices of toast,
to serve dried chilli/hot red pepper
flakes, to serve tamarind chutney, to serve
(optional)
Heat a generous glug of oil or a large knob of ghee in a medium, non-stick frying pan/skillet on a medium-high heat. When hot, add the chopped onion. Let sizzle and soften for 5 minutes.
Whisk the eggs in a bowl with a fork, then set aside.
Once the onions have had 5 minutes, add the cumin seeds and turmeric. Cook for a further minute, then add the garlic and chopped tomatoes. Stir to combine and cook for a further minute.
Remove pan from the heat briefly, add the eggs, mixing well, then return to the heat again and scramble for a final minute or two. Once the eggs are ready, remove from the heat and fold through the coriander and season. Serve on warmed naans or toast, generously sprinkle over some dried chilli/hot red pepper flakes and a spoonful of tamarind chutney on the side, if you have some.