Spicy Indian Scrambled Eggs
This meat-free dish can be served as a meal in itself, or as part of an Indian feast
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Ingredients (Serves 4)
Heat the oil in a large frying pan, add the spring onions, chilli and coriander and stir-fry for 1 minute. Add the cumin seeds, turmeric and tomatoes and cook for a further minute. Beat the eggs with a little seasoning and add to the pan. Cook over a gentle heat, stirring until the eggs are scrambled to your liking. Serve in warm bowls with warm chapattis or naan bread.
- 1 tbsp vegetable oil
- 4 spring onions, trimmed and sliced
- 1⁄2 green chilli, deseeded and chopped
- 3 tbsp fresh coriander, chopped
- 1⁄2 tsp cumin seeds
- 1⁄4 tsp ground turmeric
- 2 tomatoes, deseeded and sliced
- 8 large Lion Quality eggs
- Salt and freshly ground black pepper
- Chapattis or naan bread to serve
Heat the oil in a large frying pan, add the spring onions, chilli and coriander and stir-fry for 1 minute. Add the cumin seeds, turmeric and tomatoes and cook for a further minute. Beat the eggs with a little seasoning and add to the pan. Cook over a gentle heat, stirring until the eggs are scrambled to your liking. Serve in warm bowls with warm chapattis or naan bread.
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