Eggs Bhurji
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Ingredients
25g butter
1 tsp mustard seeds
A few small fresh curry leaves
2 spring onions, finely chopped
½ tsp grated ginger
½ hot green chilli pepper, deseeded and thinly sliced
Pinch of turmeric
½ tsp cumin
1 ripe tomato, skinned and diced
4 free-range eggs
Toast, grilled bread or flatbread
Method
Melt the butter in a frying pan over a medium heat. Add the mustard seeds, stir once then add the curry leaves and spring onion. Stir and cook on a low to medium heat until the onions are soft.
Add the ginger, chilli, turmeric, cumin powder and diced tomato, stir and fry gently for a couple of minutes stirring regularly.
Add the beaten eggs and continue to stir over a low heat until the eggs are softly scrambled
Serve on warm plates with hot toast, grilled bread or flatbread.
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