• 25g butter
  • 2 spring onions, sliced
  • finely grated to make ½ tsp root ginger
  • 1 red chilli, finely chopped
  • ½ tsp garam masala
  • 10 cherry tomatoes, seeds squeezed out and roughly chopped
  • 4 eggs, beaten and seasoned
  • a small handful coriander, chopped
  • t 4 slices wholewheat toas, to serve


  • STEP 1

    Melt the butter in a non-stick pan. Cook the spring onions, ginger and chilli for a couple of minutes, add the garam masala and tomatoes, cook for another minute and scoop out.
    Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and coriander. Serve with the toast.


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