In India, this spiced scrambled eggs recipe makes a great snack with a stack of parathas and a dab of chile sauce. But, more importantly, it’s fabulous for breakfast, and since not many people will have gone to an Indian restaurant for breakfast, it might come as a very pleasant surprise. I love eggs, I love any kind of eggs really. Scrambled, hard-boiled, poached, omelette… These spiced scrambled eggs, though, are probably one of my favorites. This dish is amazing not only for breakfast, you can have it for lunch too, if you fancy a meal that is not too heavy, of even for brunch, if you are lucky enough to have the time to cook. If you are a student, though, consider this egg recipe that will surely give you (and your energies) a boost!
INGREDIENTS 1 small chopped onion 1 chopped red chilli knob of butter 4 beaten eggs splash of milk good handful diced tomatoes coriander leaves
toast, to serve
DIRECTIONS Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat spiced scrambled eggs on toast.