Spicy Scrambled Eggs- An Indian recipe2014-11-11
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Breakfast is my favourite meal. I simply cannot understand people who can do without breakfast. I need it even more than my morning cup of tea.
And what can be the fastest breakfast other than eggs?
This recipe for scrambled eggs is one that is most commonly used in Indian households and is a great way to start the day. The chillies add a real kick and the Vitamin C from the coriander really helps absorb all those nutrients from the eggs. But health factors apart, I make this because I simply love it and I promise that you will too.
- Eggs- 2
- Onion, finely chopped- 1/4 cup
- Coriander, finely chopped- 2 tbsp
- Green chilli- 1
- Salt- to taste
- Pepper- to taste
Finely chop the onions, coriander and finely slice the chilli. Keep aside.
Beat the eggs in a bowl using a fork. Some people like to add a teaspoonful of water or milk at this stage, it seems to make the eggs lighter to beat. I don't usually faf about, I just get on with my whisking.
Add salt and pepper to taste.
Heat oil/ butter in your pan. Add the onions, chillies and half the coriander. Add a pinch of salt to help the onions soften.
When the onions turn pinkish, add in the beaten egg. Let the egg settle for a minute or so and then gently break up in pieces with your spatula.
Add in the rest of the chopped coriander.
Serve with toasted bread slices.
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