Spicy Scrambled Eggs

Name: Spicy Scrambled Eggs (Ekoori)
Yield: Serves 4
Cuisine: Indian
Ingredients: ⅛ teaspoon ground turmeric; 3 tablespoons unsalted butter, or vegetable oil; ½–1 fresh, hot green chilli, finely chopped; 1 tablespoon very finely chopped fresh green coriander; salt and freshly ground black pepper; ½ teaspoon peeled and very finely grated fresh ginger; 1 small onion, peeled and finely chopped; 1 small tomato, peeled and chopped; 6 large eggs, lightly beaten; ½ teaspoon ground cumin seeds

Ekoori

Preparation info

Serves
4

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Ekoori is the Parsi name for them but scrambled eggs, cooked in a similar style, are eaten all over India. Eat them with toast or any Indian bread.

Ingredients

3 tablespoons unsalted butter, or vegetable oil
1 small onion, peeled and finely chopped
½

Asia
India
Spicy
Gluten-free
Vegetarian
Breakfast
Brunch

Method

Melt the butter, or heat the oil, in a medium-sized, preferably non-stick frying pan over a medium heat. Put in the onion and sauté until soft. Add the ginger, green chilli, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3–4 minutes or until the tomato is soft.
Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently unti