So different from the mild British breakfast offering, these unusual scrambled eggs are flavoured with herbs and spices from the East and topped with a crisp garnish of fried onion.
ingredients
serves: 2
Oil for deep frying
1 medium - large onion
1/4 cup butter
1 inch piece fresh root ginger
1 - 2 green chillies
A small bunch of cilantro
4 large eggs
1 teaspoon turmeric
Salt and black pepper
to serve:
ready made poppadoms or naan bread
mango chutney
method
1. Heat 2 inch of oil in a small saucepan. Peel the onion and halve it lengthways. Finely slice one half and deep fry it over a low-medium heat until it is crisp and brown but not burnt. Drain on kitchen paper.
2. Melt the butter in another small saucepan. Finely chop the other half of the onion and fry it gently over a low heat for 6 - 7 minutes until softened, stirring frequently
3. Meanwhile, peel and grate the ginger and rinse, halve, deseed and finely slice the chillies. Stir them into the onion and cook for another minute, then remove from the heat.
4. Heat the naan bread in the oven, if using. Rinse and chop enough cilantro to give 2 tablespoons and set it aside.
5. Break the eggs into a bowl, then add the turmeric, some salt and a generous amount of pepper, and beat lightly Stir the eggs into the onion mixture and cook over a very low heat, stirring, until thick and slightly chunky but not dry
6. Stir in the cilantro and serve the scrambled eggs sprinkled with the fried onions and accompanied by poppadoms or naan bread, and some mango chutney
