This recipe is another recommendation from my friend Pri. I’m told it’s a popular Indian dinner / side dish but I use it to give my Sunday morning scrambled eggs a twist. It also works well with some minced fresh ginger if you’re in need of a vitamin boost.
| Gluten free | Dairy free | Nut free | Vegetarian |
Ingredients (serves 2):
6 medium eggs
1/2 a small white onion
8 cherry tomatoes
1 garlic clove (minced)
pinch of cumin seeds
1/4 tsp turmeric
1/2 tsp ground coriander
pinch of salt
pinch of chilli flakes or chilli powder (to taste)
1. Finely chop the tomatoes onion and garlic (and ginger if using). Beat the eggs in a separate bowl. Heat oil in a frying pan, add a pinch of cumin seeds and allow them to sizzle on medium-low heat for a couple of minutes until they start to crackle.
2. Next add the chopped ingredients to the pan one at a time, starting with the onion gently sauté until it softens before adding the tomatoes and garlic.
2. Now add the spices and seasoning to the pan (which will dry everything very quickly) stir through then quickly add the beaten eggs. Stir and fold the eggs constantly to prevent them from sticking to the pan as it cooks. Serve with toasted gluten free bread or bap.
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