Indian scrambled eggs

indian scrambled eggs

Due to a husband with a badly sprained ankle who chose 5:30am as a good time to see how good he might be at walking, I spent quite a lot of this morning in the A&E department of the hospital up the road.

I wouldn’t necessarily have chosen this as a way to start a morning, but it did come with the surprise perk of completely ruining our usual routine. Today, we got to sit down! And drink a cup of coffee! All the way to the end! Yes, I did have to plough through work looking a bit like I’d crawled out from under a rock (when it’s a choice between coffee and good wardrobe choices, the coffee will always win), but it was totally worth it. Good breakfasts are one of my favourite things.

This is one of the best recipes I’ve found for a weekday breakfast – it can be made, just, in 15 minutes (if I’m not too precious about the chopping), is super tasty, and keeps me away from the ever-present office snacks until lunchtime.

Recipe after the jump.

Indian scrambled eggs
Recipe from Diana Henry’s A Change of Appetite. I’ve adapted it slightly to make it more rushed-morning friendly.

Serves 2

Splash of oil
1 large red onion, fairly finely chopped
1 green chilli, sliced
1/2tsp freshly ground black pepper
1 large tomato
4 eggs
1/2tsp crushed cumin seeds
1tbsp chopped coriander leaves

Heat the oil in a pan and fry the onion for a minute or two until soft and slightly golden. Add the chilli and black pepper and keep frying for another couple of minutes.

Meanwhile, roughly chop the tomatoes. When the chilli has softened slightly, add the tomatoes and cook until most of the liquid has gone – this bit needs some patience; it will take around 5 minutes.

While the tomatoes are cooking, lightly beat the eggs in a bowl and season with salt.

Reduce the heat slightly and add the eggs to the pan. Leave them be for a couple of minutes, then lift and  turn bits over gently. Cook until set, then turn the heat off and sprinkle over the coriander and cumin.


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