Sizzling Indian Scrambled Eggs

Spice up your weekend with this unbeatably warming winter brunch…

Indian scrambled eggs

A brilliant brunch that’s as easy to make for two as for a crowd.
Serves 2.

• a knob of butter
• half a red onion, finely diced
• 1 tin chopped tomatoes
• 4 eggs, lightly beaten
• 1 tsp whole cumin seeds
• salt and pepper, to taste

1 In a frying pan, heat the butter and add the onion. Cook until soft, then add the chopped tomatoes.
2 Stir well, then cook on a low/medium heat until the liquid has reduced.
3 In the meantime, in a clean and dry frying pan, toast the cumin seeds. Remove, then grind slowly with a little flaked salt.
4 Once the tomato-and-onion mixture has reduced, heat a little more butter and cook the beaten eggs in the pan that you toasted the cumin in, stirring occasionally.
5 Once cooked to your liking, combine the eggs with the tomatoes. 6 Plate up and sprinkle over the cumin-salt mixture.

Tip: Use the tomato mixture above to make your very own baked beans! Instead of the eggs, add in a tin of cooked butter beans and stir through. Serve with toast and a poached egg. Lip-smacking!

For more excellent, elegant al desko dining, head here.

Recipes and styling Jette Virdi. Photography Nathalie Marquez Courtney. Assisted by Rincy Koshy and Sharon McGowan.


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