Indian spices take the humble egg in excitingly different directions for breakfast or lunch. You can scramble the eggs with the fragrant masala if you prefer scrambled over fried, or tuck the masala into an omelette. The options are many and the recipe is easily scaled up if you‘re feeding more than one.
Ingredients
- Ghee or Vegetable Oil 2 Tbs
- Mustard Seed ½ tsp
- Cumin Seed ½ tsp
- Red Onion finely chopped, ¼ cup
- Garlic 1 clove, thinly sliced
- Tomato 1, chopped
- Garam Masala ½ tsp
- Turmeric ½ tsp
- Egg 1 or 2
- Salt & Freshly Ground Black Pepper to taste
- Jalapeño Pepper sliced, for garnish
- Fresh Parsley or Cilantro for garnish
Cook It
- Heat the ghee or oil in a small skillet.
- Add the cumin and mustard seeds and allow to sizzle until the mustard seeds start to pop.
- Add onion and garlic and cook until the onion is translucent.
- Add the tomato, garam masala, turmeric, salt and pepper. Cook for about 5 minutes until the tomatoes have broken down.
- For fried eggs: Make a well in the centre of the mixture and break in one or two eggs. Fry until the whites are set but the yolk is still runny.
- For scrambled eggs: Whisk the eggs with a fork then pour into the pan with the masala. Stir gently to combine then cook over low heat, folding occasionally, until the eggs are set.
- Garnish with the jalapeño and parsley. Serve with crusty toast.
