Masala scrambled eggs
Anda bhurji, or scrambled eggs are staple in Indian households for a breakfast. Lunch meals in India are usually heavier with at least a few side dishes to accompany rice or roti. Living abroad for years has changed how I approach lunch. Mid-work meals are usually quick, healthy, and light - to combat the afternoon lethargy that a hot plate of rice might bring. I usually carry my "tiffin box" to work, while on some occasions, I buy some curry from the office restaurant. Yes! They serve curries at my workplace - what luxury!
Today I happened to work at home, and I grabbed the opportunity to stir some quick and fresh scrambled eggs for lunch. I was initially planning to eat it with some white bread, but the slab of feta on the fridge shelf tempted me to eat my bowl of egg with crumbled feta and leave the thoughts of bread at bay! Oops!
Serves: 1 portion
Time to prepare: 5 minutes
Time to cook: 15 minutes
- 2-3 free range eggs
- 2 finely chopped shallots
- 1 finely chopped tomato
- 1 finely chopped green chilli
- A few stalks & leaves of chopped coriander
- A few spoons of crumbled feta
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp turmeric
- Salt to taste
- Pepper to taste
- 3-4 tsp cooking oil
- Crack the eggs into a bowl, add some salt and pepper and mix well.
- Heat some oil in a pan, and saute onion, chillies, and coriander stalks until the onions brown. This usually takes 2-3 minutes.
- Add the tomato and saute for 2-3 minutes
- Add all the spices, and season a bit with salt. Don't over season it!
- Add the eggs and still continuously until the eggs start to scramble and all the tomato mix is incorporated well into the eggs.
- Serve in a bowl, and garnish with the coriander leaves, and crumbled feta.
- Eet smakelijk!