akoori (indian scrambled eggs)

image

Akoori (Indian scrambled eggs)

Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis

Ingreadient:

  • 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

Direction

  1. 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.
  2. 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.
  3. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Take It Outside

For Your Trusty

image
Ingredient

Fajita Veggie & Halloumi Bowls

These hearty bowls feature roasted fajita veggies and hal...

Read More
image
Ingredient

Southwestern Kale Power Salad

Healthy kale and quinoa power salad with spicy sweet pota...

Read More
image
Ingredient

Veggie Sushi Bowls

This recipe tastes like vegetarian sushi rolls, but in si...

Read More