Indian Scrambled Egg

1. 1

   Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.

2. 2

   Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.

3. 3

   Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.