- serves 4 people
- preparation 20 minutes
- cooking 30 minutes
- difficulty Easy level
This breakfast egg dish provides perfect fuel for the brisk mountain walks that lay ahead of us each day.
Ingredients
- 40 g butter
- 1 small red onion, finely diced
- 1 tsp ground turmeric
- 3 cloves garlic, minced
- 3 tomatoes, finely diced
- 2 small green chillies, minced
- 1 tbsp chopped coriander leaves
- 8 eggs, beaten
- salt
Instructions
- Heat a frying pan and melt the butter, then fry the onion until it starts to brown. Add the turmeric and stir to combine, cooking for a few minutes until the onion is brown. Add the garlic and stir, then add the tomato and chilli and stir to combine. Cook until softened, then add the fresh coriander.
- Remove from the heat and allow to cool for about 10 minutes so the mixture is not too hot when the egg is added. Return the pan to a low heat and add the egg, stirring gently to scramble. Season with salt, then taste and adjust the seasoning if necessary.
- Serve immediately.
This recipe is from Tasting India (Simon and Schuster, $49.99) by Christine Manfield (photography by Anson Smart).
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This breakfast egg dish provides perfect fuel for the brisk mountain walks that lay ahead of us each day.
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