Indian scrambled egg with paratha
Serves 2
A little effort
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Whip up Indian-style scrambled eggs to make a healthy, filling meal for two. Make it spicy with chilli and scatter with coriander for a twist on a favourite.
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- 1 small onionfinely chopped
- oil
- ½ green chilliseeded and finely chopped
- grated to make 1 tsp ginger
- a pinch turmeric
- 1 tomatoroughly chopped
- 6 eggs
- butter
- a pinch (if the green chilli is not hot) chilli powder
- a handful of leaves corianderchopped
- 2 parathawarmed through to serve
Nutrition: per serving
- kcal298
- fat20.7g
- carbs6.9g
- fibre1.8g
- protein20.2g
- salt0.6g
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Fry the onion in a little oil in a frying pan until it softens, add the chilli, ginger and turmeric and stir for a minute, then add the tomato and season well. Beat the eggs lightly together. Add a knob of butter to the pan and the chilli powder if you need it, then add the eggs and stir them so they scramble with the other ingredients. Scatter on the coriander and serve with the parathas.
