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Image / Editorial

Sizzling Indian Scrambled Eggs


By IMAGE
15th Nov 2014
Sizzling Indian Scrambled Eggs

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.

YOU WILL NEED
? 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

METHOD
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.

@Image_Interiors

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