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Akoori (Indian scrambled eggs)

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 186
  • Carbohydrates 4
  • Saturated Fat 5
  • Sugar 3
  • Protein 12
  • Fat 13
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 186
  • Carbohydrates 4
  • Saturated Fat 5
  • Sugar 3
  • Protein 12
  • Fat 13
  • Fibre 1
  • Salt 0.3

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

Method

  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.

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