- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- good pinch of turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 large tomatoes, deseeded and finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 7 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- small pack coriander, roughly chopped
- 4 chapatis (or gluten-free alternative), lightly toasted, to serve
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.