Name: Akoori (Indian scrambled eggs)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp butter; 1 small red onion finely chopped; 1 green or red chilli deseeded and finely chopped; 2 garlic cloves crushed; ¼ tsp ground cumin; ¼ tsp garam masala; good pinch of turmeric; 2 large tomatoes deseeded and finely chopped; 7 eggs beaten; small pack coriander roughly chopped; 4 chapatis (or gluten-free alternative), lightly toasted, to serve

Akoori (Indian scrambled eggs)

Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis

20 min total 10 min prep 10 min cook 4 186 cal

Instructions

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1 Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
2 Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
3 Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.