Scrambled eggs are a nutritious and protein-packed addition to any meal and make for a great base.
Stir in a hot pan with butter until fluffy, or top with bacon and a drizzle of maple syrup for a sweet and indulgent twist.
Or, follow Rick Stein’s expertly crafted recipe for spicy scrambled eggs – a dish inspired by his travels to India.
Sharing the recipe in his cookbook, Rick Stein’s India, the Cornwall-based chef claimed that the eggs are great for snacking on alongside chapatis and a dab of garlic if you want a true taste of Indian cuisine.
He added: “But, more importantly, it’s fabulous for breakfast, and since not many people will have gone for breakfast to an Indian restaurant in the UK, it might come as a very pleasant surprise.”
Method
First, heat the oil in a frying pan over medium heat and fry the onions for 10 minutes until they’re soft and golden brown.
Now add the chillies and black pepper to the pan and fry for a further two minutes. Stir in the tomatoes and cook, uncovered, for five to 10 minutes until the tomatoes have softened.
The consistency of the tomatoes should be jammy at this point, which is when you can lower the heat slightly and add the beaten eggs to the pan. Cook for two or three more minutes without stirring, then gently lift and turn the eggs in the pan.
Continue cooking, folding once or twice more, until the scrambled eggs are almost set, then sprinkle over the cumin and fold through. Finish the dish with the chopped coriander and serve with warm chapatis, or simply top on a slice of toast.
