Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Akoori (Indian scrambled eggs)
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp butter
- 1 small red onionfinely chopped
- 1 green or red chillideseeded and finely chopped
- 2 garlic clovescrushed
- ¼ tsp ground cumin
- ¼ tsp garam masala
- good pinch of turmeric
- 2 large tomatoesdeseeded and finely chopped
- 7 eggsbeaten
- small pack corianderroughly chopped
- 4 chapatis(or gluten-free alternative), lightly toasted, to serve
Nutrition: per serving
- kcal186
- fat13g
- saturates5g
- carbs4g
- sugars3g
- fibre1g
- protein12g
- salt0.3g
Method
step 1
Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
step 2
Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
step 3
Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
