Spicy Eggs Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
25 gram: Butter OR sunflower margarine,
2: Spring onions, finely sliced
1 tsp: Garam masala,
2: Tomatoes, skinned and very finely chopped
1 tsp: Turmeric, more if desired
3: Eggs, beaten
Salt and pepper,
Coriander leaves to garnish,
Directions:
This is a kind of scrambled eggs Indian Style: a stir-fry of spring
onions and tomatoes is flavoured with garam masala and turmeric, and
then the eggs are scrambled into the mixture. Lovely with chapatis
and a mixed salad.
Melt the butter or margarine in a heavy-bottomed saucepan and soften
the spring onions over a gentle heat for 4-5 minutes. Then add the
garam masala and the chopped tomatoes and cook for a further 3-4
minutes. Season with the turmeric, salt and pepper and mix well, then
pour in the eggs and begin to scramble them, stirring with a fork.
When the eggs are lightly set but still moist - not dry and
overcooked - serve at once on warm plates with a mixed salad and
chapatis, garnished with fresh coriander leaves.
To skin tomatoes:
Put the tomatoes into a bowl and cover with boiling water. Leave to
stand for 3-4 minutes, then the skin will peel off easily with a
sharp knife.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
onions and tomatoes is flavoured with garam masala and turmeric, and
then the eggs are scrambled into the mixture. Lovely with chapatis
and a mixed salad.
Melt the butter or margarine in a heavy-bottomed saucepan and soften
the spring onions over a gentle heat for 4-5 minutes. Then add the
garam masala and the chopped tomatoes and cook for a further 3-4
minutes. Season with the turmeric, salt and pepper and mix well, then
pour in the eggs and begin to scramble them, stirring with a fork.
When the eggs are lightly set but still moist - not dry and
overcooked - serve at once on warm plates with a mixed salad and
chapatis, garnished with fresh coriander leaves.
To skin tomatoes:
Put the tomatoes into a bowl and cover with boiling water. Leave to
stand for 3-4 minutes, then the skin will peel off easily with a
sharp knife.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp