These delicious spicy scrambled eggs are eaten all over India, although we first came across them at Dishoom in London. They make an excellent quick lunch for one or you could make a big batch for Sunday brunch with grilled tomatoes, Masala baked beans (your fave baked beans with a little hot curry paste stirred in) and some crisp bacon on the side. It is officially now my favourite way to eat eggs!
Serves 4
- 1 tbsp unsalted butter and 1 tbsp of vegetable oil
- 1 large banana shallot, peeled and finely chopped
- 1/2 tsp finely grated fresh ginger
- 1 fresh hot green chilli
- A pinch of chilli powder
- 1 tbsp chopped fresh coriander
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1 small tomato, de-seeded and chopped into small pieces
- 8 large eggs, lightly beaten and seasoned to taste with salt and freshly ground pepper
To make…
- Add the oil to a medium sized non-stick frying pan over medium heat. Add the shallot and sauté until soft. Add the ginger, chilli, turmeric, cumin and tomato. Stir and cook for 3-4 minutes.
- Now add the butter, allow it to melt and then put in the beaten eggs and stir them gently until they form soft thick curds. Cook it to the consistency that you like your eggs and stir in the fresh coriander.
- Serve on buttered sourdough toast.
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