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Indian eggs

Name: Indian eggs
Yield: 2
Ingredients: 1 tsp Canola oil; 1 small Diced red onion, a small one; ½ whole Chopped red chilli, deseeded; 2 cloves Crushed garlic; ¼ tsp Ground cumin; ¼ tsp Ground turmeric; 1 Diced tomato, choose a large one; 4 Eggs, lightly beaten (Main); 2 Tbsp Chopped herbs, eg. parsley, coriander, chives; 1 packet Naan bread, to serve (Main)

for 2 people

Jan Bilton

Food writer and cookbook author.

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Very yummy, very easy.

1 tsp	Canola oil
1 small	Diced red onion, a small one
½ whole	Chopped red chilli, deseeded
2 cloves	Crushed garlic
¼ tsp	Ground cumin
¼ tsp	Ground turmeric
1	Diced tomato, choose a large one
4	Eggs, lightly beaten (Main)
2 Tbsp	Chopped herbs, eg. parsley, coriander, chives
1 packet	Naan bread, to serve (Main)

Heat the oil in a medium frying pan. Sauté the onion, for 1-2 minutes on medium heat, until softened. Add the chilli and garlic and continue cooking for 30 seconds. Stir in the spices and tomato and heat through.
Reduce the heat. Pour in the eggs and stir occasionally with a wooden spoon until they are almost set. Remove while they are still a little runny and add the herbs.
Serve with warmed naan bread.