This is our riff on a classic Anda Bhuri – a popular street food dish eaten for breakfast, lunch and dinner across India. We like it hot, so we’re suggesting adding a generous hit fresh green chilli, along with a touch of dried red chilli, but you can turn up the heat to your own taste. A good sprinkling of a quality garam masala before serving really helps to lift the dish too.
Preparation time
10 minutes
Cook time
10 minutes
Serves
2
Ingredients
- 4 large Respectful eggs
- 1 knob of butter
- 1 small red onion, finely chopped
- 1 ripe tomato, chopped
- 1 or 2 green chilies, finely chopped
- 1 clove of garlic, grated
- 1 tsp of grated ginger
- 1 tsp of cumin seeds
- 1/4 tsp turmeric powder
- A good pinch of chilli flakes
- 1 tsp of coriander, seeds crushed
- Sea salt
To serve:
- 1 tsp of garam masala
- Small bunch of coriander, roughly chopped
- Bread or fresh naan
Method
- Crack the eggs into a bowl, add a pinch of salt, and whisk lightly then set aside.
- Set a large non-stick pan over a medium heat. Add the butter and when it’s hot add the cumin seeds and crushed coriander. Fry for a minute or so.
- Add the diced red onion and chopped green chilies. Sauté until onions turn soft and sweet. Stir in the grated ginger and grated garlic and cook for about 30 seconds.
- Add tomatoes, turmeric, chili flakes and salt. Cook, stirring regularly until the tomatoes begin to soften, about 4 – 5 minutes.
- Pour in the beaten eggs. Stir continuously on medium heat, scrambling them into the masala. Cook the eggs until they’re nice and creamy, but not too firm.
- Sprinkle the eggs with garam masala and fresh coriander and serve as they are, with bread or fresh naan.
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