SPICY SCRAMBLED EGGS

• servings: SERVES 2-3

Ingredients

2 tbsp vegetable oil

2 large red onions, diced

2-3 fresh green chiljes, chopped, with seeds

½ tsp coarsely groi black pepper

3 tomatoes, diced

6 free-range eggs, lightly beaten with

½ tsp salt

1 tsp toasted ground cumin seeds

2 tbsp chopped fresh coriander

patrathas to serve

Directions

Heat the oil in a frying pan over a fredium hed and fry the onions for 10 minutes until golden brown. Add the chillies and black pepper and fry for 2 minutes. Stir in the tomatoes and cook, uncovered, for 5-10 minutes until the tomatogs have softened and reduced to a jammy consistency.

Lower the heat slightly and add the beaten eggs to the pan. Cook for 2-3 minutes without stirring, then gently lift and turn them in the pan. Continue cooking, folding once or twice more, until almost set, then sprinkle over the cumin and fold through.

Finish with the chopped coriander and serve with warm parathas.