Scrambled Eggs, Indian Style
While some Indians eat their scrambled eggs with toast, others eat them with hot parathas, chapatis or pooris.
Ingredients
- 3 tablespoons butter
- ½ medium onion finely chopped
- 1 small tomato chopped
- 1 tablespoon chopped fresh green coriander
- ½ –1 hot green chilli finely sliced
- 4 medium or large eggs well beaten
- salt and pepper to taste
Instructions
- Melt the butter in a 25cm (10in) frying pan over medium heat.
- Add the onion and sauté for a minute or until they begin to turn translucent.
- Add the chopped tomato, green coriander and sliced green chilli.
- Stir and cook for 3–4 minutes or until the tomatoes soften a bit.
- Pour in the beaten eggs.
- Sprinkle on salt and pepper lightly.
- Stir and move the eggs around with a fork
Notes / Tips / Wine Advice:
Indians like their scrambled eggs rather hard (cooked about 3 minutes), but you can stop whenever the desired consistency has been achieved.
