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Spicy Scrambled Eggs
- Serves
1–2
- Difficulty
Easy
By Gary Rhodes
Published 1999
These spiced eggs hold a lot of the flavours the British met and loved during the years of the
Ingredients
½ heapedteaspoon ½ heapedteaspoon - Unsalted butter
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
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