Jasmine Hemsley’s AKURI SCRAMBLED EGGS

Hands-on time 5min. Cooking time 10min. Serves 2, or 3 with a side dish

◆ 1tsp ghee, butter or coconut oil ◆ 1 medium onion, sliced ◆ 1 medium tomato, skinned,

deseeded and roughly chopped ◆ 2.5cm (1in) fresh ginger, grated ◆ Pinch of asafoetida (optional) ◆ ½tsp each ground turmeric,

coriander and cumin ◆ 4 medium eggs ◆ 1 green chilli, finely chopped

(optional) ◆ 2tbsp chopped coriander leaves,

to serve (optional) ◆ ½tsp ground cumin, to serve

(optional)

1 Melt the ghee in a saucepan over a

medium heat and sauté the onion until pinkish brown. Add the tomato, cook until tender, then add the ginger and asafoetida, if using, for a few min. 2 Add all of the ground spices and sauté until the oil comes up to the surface, then reduce the heat to the lowest possible. 3 Break the eggs into a clean bowl and beat with a fork until frothy. Add to the pan and stir continuously until you get your perfect consistency. Season with salt and stir through the chilli, if using. Serve with coriander leaves and ground cumin, if you like. PER SERVING (for 2) 191cals, 14g protein, 12g fat (4g saturates), 7g carbs (6g total sugars), 2g fibre GH TIP Add your favourite curry spice mix for your own twist.

‘This is a classic Indian breakfast – think scrambled eggs, made even more tasty with a collection of spices… As you become accustomed, try swapping the tomatoes for a squeeze of lime and garnishing with plenty of fresh coriander’

With two bestselling books written with her sister Melissa, East By West is Jasmine’s first solo book, focusing on food for mind-body balance. Eggs are versatile and nutritious – this speedy dish works well for brunch or supper. New way with eggs