Indian Spiced Scrambled Eggs
Just adding fresh coriander, spices and tomatoes elevates scrambled eggs from out of the ordinary and turns them into something really special. They are popular for breakfast or as street food in many Indian cities.
- Spray Oil
- 1 Red chilli, deseeded and finely chopped
- 4 Spring onions, thinly sliced
- 4 Medium free-range eggs
- 2 Tomatoes, skinned and chopped
- 4 x 30g Slices of wholegrain or multiseed bread, toasted
- Salt and freshly ground black pepper
- Lemon or lime quarters for squeezing
- Pinch of ground cumin
- Pinch of ground coriander
- Few sprigscoriander, chopped
Lightly spray a non-stick pan with oil and place over a low heat. Cook the chilli and spring onions for 3-4 minutes until softened. Meanwhile, beat the eggs in a bowl, then stir in the tomatoes, spices, coriander and seasoning.
Pour the egg mixture into the pan and stir gently with a wooden spoon. As soon as the eggs are creamy and start to scrambled and set, remove the pan from the heat. Pile the scrambled eggs on to the toast or serve with the toast on the side.
Eat immediately while the eggs are still warm.