Scrambled eggs are a wholesome, protein-rich addition to any meal and serve as an excellent foundation for breakfast or any other meal. Whisk them in a hot pan with butter until they’re rich and fluffy, or pair with bacon and a drizzle of maple syrup for a sweet twist.
Alternatively, follow Rick Stein’s expertly devised recipe for spicy scrambled eggs – a dish inspired by his travels to India. In his cookbook, Rick Stein’s India, the Cornwall-based chef shares that these eggs are perfect for snacking on with chapatis and a touch of garlic, providing an authentic Indian cuisine experience. He said: “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
Firstly, warm the oil in a frying pan over medium heat and fry the onions for 10 minutes until they’re soft and golden brown.
Next, add the chillies and black pepper to the pan and fry for an additional two minutes. Stir in the tomatoes and cook, uncovered, for five to 10 minutes, or until the tomatoes have softened.
The tomatoes should have a jam-like consistency at this point, which is when you can reduce the heat slightly and add the beaten eggs to the pan.
Cook for another two or three minutes without stirring, then gently lift and turn the eggs in the pan. Continue the cooking process, folding once or twice more, until the scrambled eggs are nearly set.
Then, sprinkle the cumin over them and fold it through. Complete the dish with the chopped coriander and serve with warm chapatis, or simply place on a slice of toast.
