Title: Spicy Eggs
Categories: Egg Brunch Main
Yield: 2 Servings

25	g	Butter OR sunflower margarine
2		Spring onions - finely sliced
1	ts	Garam masala
2		Tomatoes; skinned and very finely chopped
1	ts	Turmeric (more if desired)
3		Eggs; beaten
		Salt and pepper
		Coriander leaves to garnish

This is a kind of scrambled eggs 'Indian Style': a stir-fry of spring onions and tomatoes is flavoured with garam masala and turmeric, and then the eggs are scrambled into the mixture. Lovely with chapatis and a mixed salad.

Melt the butter or margarine in a heavy-bottomed saucepan and soften the spring onions over a gentle heat for 4-5 minutes. Then add the garam masala and the chopped tomatoes and cook for a further 3-4 minutes. Season with the turmeric, salt and pepper and mix well, then pour in the eggs and begin to scramble them, stirring with a fork. When the eggs are lightly set but still moist - not dry and overcooked - serve at once on warm plates with a mixed salad and chapatis, garnished with fresh coriander leaves.

To skin tomatoes:

Put the tomatoes into a bowl and cover with boiling water. Leave to stand for 3-4 minutes, then the skin will peel off easily with a sharp knife.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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