Akoori (Indian scrambled eggs)

1 of 5-a-day 10-30 minutes 200 kcal or less 4 servings breakfast brunch indian breakfast recipes spicy scrambled eggs spring

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Source

Ingredients

1 tbsp butter

1 small red onion , finely chopped

1 green or red chilli , deseeded and finely chopped

2 garlic cloves , crushed

¼ tsp ground cumin

¼ tsp garam masala

good pinch of turmeric

2 large tomatoes , deseeded and finely chopped

7 eggs , beaten

small pack coriander , roughly chopped

4 chapatis (or gluten-free alternative), lightly toasted, to serve

Method

Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.

Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.

Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.