Indian Scrambled Egg

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our local/state paper and their seven recipes in seven days feature."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (244.9 g)
  • Calories 315.3
  • Total Fat - 17.9 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 520.8 mg
  • Sodium - 341.7 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3 g
  • Protein - 20.7 g
  • Calcium - 111 mg
  • Iron - 4 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.

Step 2

Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.

Step 3

Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.

Tips & Variations


No special items needed.

Northwestgal

This was super delicious. I was curious how the spices would work with the eggs, but it was quite tasty. We all enjoyed the recipe. I served the eggs with some warmed flatbread and fresh tomato slices, and it was a great breakfast. Thanks, ImPat!

review by:
(2 Jun 2020)