This is another well-loved breakfast dish in my household. Spicy scrambled eggs eaten with toast and ketchup! Once you try it you’ll never look back.
PREP TIME 15 minutes
COOK TIME 30 minutes
YIELD: 4 SERVINGS
- 2 large red potatoes, diced
- 2 medium onions finely chopped
- 4 tomatoes finely chopped
4 Green chillies finely chopped
1 cup coriander chopped
- 3 tsp salt
- 1 tsp cumin seeds
- 1 tsp garam masala
- Half a tsp tumeric
- 2 tablespoons butter or ghee
- 8 eggs, beaten
Heat the butter or ghee in a large frying pan (one with a lid preferably), and add the cumin seeds. Let them splutter for a few seconds before adding the onions, potatoes and green chilli. Sprinkle in some salt, cover and cook until the potatoes are nice and soft.
Add the tomatoes and cook for a few minutes.
Add the ginger and garlic paste and cook again for about 10 minutes.
Add the tomatoes and sizzle away for a few minutes before pouring in the beaten eggs.
Stir the eggs and cook on a gentle heat until they are set but still soft.
Before serving sprinkle in the coriander and garam masala.
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