This breakfast egg dish provides perfect fuel for the brisk mountain walks that lay ahead of us each day.
This recipe may feature in the India Himalaya section of Christine Manfield's cookbook, but you can enjoy this fiery-warm take on eggs at any altitude.
- 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
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.
- 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).