These spiced eggs are served with potatoes and spinach cooked with garlic and fennel, making for a rich and aromatic breakfast or lunch dish.
Ingredients
Serves 4
For the Indian scrambled eggs:
- 30g butter or ghee
- 2 tbsp vegetable oil
- 1 large red onion, finely diced
- 1 fresh green chilli, finely diced
- 1 tbsp grated or finely chopped ginger
- ½ tsp cumin seeds
- ½ tsp fine sea salt
- 1 large ripe tomato, chopped
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground tumeric
- 8 large eggs, beaten
For the potatoes:
- 2-3 large rooster potatoes
- Vegetable oil
- 1 tsp cumin seeds
- 1 fresh green chilli – finely diced
- 1 tbsp ginger – grated or finely chopped
- ½ tsp ground cumin
- 1 tsp ground tumeric
- ½ tsp paprika
- ½ tsp sea salt
For the baby spinach:
- 30g butter
- 6 cherry tomatoes, halved
- 3-4 garlic cloves, chopped
- 1 tsp fennel seeds, ground with pestle and mortar
- 1 tsp fine sea salt
- 200g baby spinach or chard leaves, or a mix of the two
Method
For the Indian scrambled eggs:
1. Melt the butter or ghee with the oil in a large, non-stick frying pan over a medium heat.
2. Add the red onion, green chilli, ginger, cumin seeds, and salt and cook for five minutes, until the onion has softened.
3. Add the tomato and cook for a few minutes more.
4. Add the ground spices and cook for one minute, stirring, then pour in the beaten eggs and immediately reduce the heat to low.
5. Cook until the eggs are softly scrambled and cooked through, stirring constantly so that the big lumps don't have a chance to form – you want the eggs to be nice and creamy.
For the potatoes:
1. Boil the potatoes for 15 minutes until soft and completely cooked through.
2. When they are cool enough to handle, cut into bite-sized pieces.
3. You should have 500g of cooked, diced potato.
4. Heat the oil in a large frying pan over medium heat.
5. Add cumin seeds and cook for one minute until fragrant.
6. Add green chilli and ginger and cook for one minute before adding diced potato and tossing together.
7. Add the ground spices and salt.
8. Stir in two tablespoons of water so the spices don’t burn.
9. Stir to coat the potatoes in all the spices and continue to cook, tossing occasionally until the potatoes are heated through.
To serve:
Sprinkle over some chopped fresh coriander and squeeze in some lemon juice.
For the baby spinach with garlic and fennel:
1. Melt the butter in a large frying pan over a low heat.
2. Add your tomatoes, garlic, ground fennel and salt and cook for one minute – you want the flavours of the garlic to stay strong in the dish.
3. Add the spinach and toss for 20 seconds, just to gently warm but not wilt the leaves.
4. Immediately transfer to a bowl and serve while still warm.
