Spiced scrambled eggs
Inspired by the Indian dish of ‘akuri’, this recipe combines spice and a smooth, velvety texture perfect for Sunday brunch
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
5 eggs, beaten
1 small red onion, finely sliced
1 red chilli, deseeded, finely chopped
2 garlic cloves, crushed
½ tsp ground cumin
pinch of turmeric
pinch of ground coriander
5-6 small cherry tomatoes, halved
sea salt
black pepper
fresh coriander leaves, chopped
butter
Method
In a large frying pan, over a medium-high heat, add a small knob of butter to the pan.
Add the slices onion and fry for a minute or two before adding the chilli and garlic.
Cook for another 4 minutes and then add the spices, cooking again for a further minute or two.
Lower the heat.
Season the beaten eggs with salt and pepper and then add to the pan along with the tomatoes. Stir the eggs around the pan, mixing them together with the spices and other ingredients but being careful that the eggs don’t start to scramble too much. Remove from the heat altogether if they start to do this. You want the eggs to gently cook but not quite scramble.
After around 2 or maybe 3 minutes, the eggs should be done. Serve between two plates, season again lightly and garnish liberally with coriander.
