Spicy Scrambled Eggs

Name: Spicy Scrambled Eggs
Yield: Serves 1–2
Cuisine: British
Ingredients: ½ teaspoon chopped fresh coriander leaves (optional); Salt and pepper; Salt and pepper; 3 eggs, beaten; Unsalted butter; ½ heaped teaspoon crushed fresh root ginger; ½ heaped teaspoon crushed garlic; 1 tomato, seeded and diced; ½ teaspoon ground turmeric; ½ teaspoon chopped fresh red chilli; 1 tablespoon finely chopped onion

Preparation info

Serves
1–2

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

These spiced eggs hold a lot of the flavours the British met and loved during the years of the Raj in India, and they are wonderful as a starter or snack.

Ingredients

½ heaped teaspoon crushed garlic
½ heaped teaspoon crushed fresh root ginger
Unsalted butter

Europe
United Kingdom
Gluten-free
Breakfast
Vegetarian
Spicy

Method

Pound the garlic and ginger together to a paste. Heat a frying-pan and add a knob of butter. Once the butter is bubbling, add the garlic and ginger paste, the chopped onion, chilli, turmeric and tomato. Cook for a few minutes until lightly softened. Add the beaten eggs and stir over the heat until the eggs have softly scrambled. Taste and season with salt and pepper if necessary, stir in the ch