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Spiced scrambled eggs

Fluffy and spiced scrambled eggs with coriander yogurt which makes for a quick and easy week-end brunch or breakfast-for-dinner dish.
Print Recipe
Servings 2 people

Ingredients
  

For the eggs

  • 4 eggs
  • ¼ tsp sea salt (less if using table salt)
  • ¼ tsp garam masala
  • ¼ tsp cumin seeds
  • ½ cm ginger, grated
  • pinch turmeric
  • ½ green chilli (optional)
  • ½ tbsp ghee or butter

For the coriander yogurt/ creme fraiche

  • 4 tbsp greek yogurt or creme fraiche
  • 2 tbsp coriander leaves, chopped
  • pinch salt

For the fresh tomato salsa

  • 1 tomato or handful baby tomatoes
  • 1 tsp lemon juice
  • ⅛ tsp salt
  • ½ tbsp coriander, chopped
  • 1 tsp olive oil

For serving

  • slices of baguette/ crusty bread

Instructions
 

  • Mix all ingredients for the coriander yogurt in a small bowl. Similarly, combine ingredients for the tomato salsa in another small bowl and reserve.
  • Break the eggs into a large bowl and add the salt, garam masala, turmeric and chopped chillies (if using). Whisk together until lightly frothy.
  • Heat the ghee (or butter) in a large pan on medium. In the meantime, place a tablespoon on the coriander yogurt onto 2-4 slices of bread.
  • Add in the cumin and ginger and stir for a few seconds until sizzling and fragrant.
  • Tip in the egg mixture and using a spatula, gently push the cooking eggs around the pan to create folds of cooked eggs and allowing the runny uncooked mixture to coat the bottom of the pan and cook. This will take no more than a minute or two.
  • Once the eggs are cooked, serve on the bread slices. Dress with the tomato salad and enjoy with a hot cup of tea or coffee.