Spiced Scrambled Eggs

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (700.8 g)
  • Calories 821
  • Total Fat - 55 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 1829.4 mg
  • Sodium - 777.2 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 8.4 g
  • Protein - 63.5 g
  • Calcium - 314 mg
  • Iron - 9.7 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat a frying pan and melt the butter, then fry the onion until it starts to brown and then add the turmeric and stir to combine, cooking for a few minutes until the onion is brown and then add the garlic and stir, then add the tomato and chilli and stir to combine and cook until softened, then add the fresh coriander.

Step 2

Remove from the heat and allow to cool for about 10 minutes so the mixture is not too hot when the egg is added.

Step 3

Return the pan to a low heat and add the egg, stirring gently to scramble and season with salt, then taste and adjust the seasoning if necessary and serve immediately.

Tips & Variations


No special items needed.

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