Maheshwari Scrambled Eggs
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
CUISINE
COURSE
Main
Method
Heat the olive oil in a frying pan over a medium heat.
Add the garlic, onion and tomato and stir and fry. Add the cumin and turmeric (both dry) and cook for 3-4 minutes until the onion softens.
Whisk the eggs, add the onion and tomato mixture. Season with salt and freshly ground black pepper.
Film the base of the pan with the olive oil. Stir and cook the egg mixture for 15-20 seconds. Sprinkle on the grated cheese, cook for 15 to 20 seconds, the texture should be soft. Spoon onto a warm plate. Sprinkle with diced fresh turmeric and fresh coriander.
Serve immediately with flat bread or toast.
Ingredients
1 tbsp extra virgin olive oil
1 medium garlic clove, finely chopped
2 tsp chopped red onion (20g)
3 tsp chopped tomato, 5mm dice (50g)
1 tsp cumin seeds, dry roasted and roughly chopped
½ tsp ground turmeric
2 eggs, organic if possible
½ tsp salt and freshly ground black pepper
1 tbsp extra virgin olive oil
1 tbsp finely grated cheese, could be mature Cheddar and Parmesan (20g)
finely diced fresh turmeric (2-3g)
2 tsp coarsely chopped coriander
Method
Heat the olive oil in a frying pan over a medium heat.
Add the garlic, onion and tomato and stir and fry. Add the cumin and turmeric (both dry) and cook for 3-4 minutes until the onion softens.
Whisk the eggs, add the onion and tomato mixture. Season with salt and freshly ground black pepper.
Film the base of the pan with the olive oil. Stir and cook the egg mixture for 15-20 seconds. Sprinkle on the grated cheese, cook for 15 to 20 seconds, the texture should be soft. Spoon onto a warm plate. Sprinkle with diced fresh turmeric and fresh coriander.
Serve immediately with flat bread or toast.
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