Spicy Scrambled Eggs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
YIELD: 8 eggs
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
  • Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula – what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
  • Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.
Advertisement