Spicy Scrambled Eggs

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

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
Breakfast
Brunch
Gluten-free
Vegetarian
Spicy

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