The breakfast of champions and the supper of the downtrodden. Gadget Boy could never stand the smell: “Urk! You’re making those eggs!”
Supper for one, but just multiply the quantities.
- three eggs
- a small tomato, chopped and deseeded; don’t worry about skinning it!
- half a small onion
- one clove garlic
- quarter teaspoon cumin seeds, ground or whole
- quarter teaspoon turmeric
- quarter teaspoon chilli (depending on how potent you like it: I’m only using half a dozen dried chilli flakes)
- chopped coriander leaves (I freeze mine)
- salt, pepper
Finely dice the onion and fry in a small amount of oil and butter, no need to drown it, until soft. Add a pinch of salt. While that’s happening chop the garlic finely.
Move the onion to the edges and add the chilli and cumin, and fry for a minute.
Add the garlic and fry for another minute. At this point, beat the eggs lightly, and add about a tablespoon of milk.
Add the turmeric and stir for a few moments, and then add the tomato, and fry for a minute.
Now add the eggs and coriander, and leave for a slow count of five.
Then stir gently, and gradually, after a couple of minutes, the mixture will come together.
And then you can serve, with a grind of pepper to taste.
As with any member of the scrambled egg family, they will carry on cooking, so you can serve when they’re still a bit gooey. Mine just went on a section of baguette, as that was what happened to be handy.
When it’s still fairly runny, put it into flatbread, roll up, and crisp under a preheated grill.
Lots more ingredients, e.g. courgettes, peppers, etc, but cook it like a frittata.