20 mins
Not Too Tricky
serves 4
About the recipe
Jazz up your scrambled eggs with a hit of fragrant spices and fresh herbs. Served up with warm wholemeal chapatis, you can wrap, roll or fold your way to a nutritious, flavour-packed brekkie in next to no time. It’s a great way to keep that mid-morning hunger at bay until lunch.
Ingredients
1 small red onion
1 fresh red or green chilli
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
4 wholemeal chapatis
olive oil
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large free-range eggs
Method
- Preheat the oven to 160ºC/325ºF/gas 3.
- On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
- Pick and roughly chop the coriander leaves, finely chopping the stalks.
- Halve, deseed and finely chop the tomatoes.
- Place the chapatis on a tray and into the oven to warm through.
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
- Add the spices, then cook for 1 minute, or until smelling fantastic.
- Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
- Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
- Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
- Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.
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