• ½ tbsp vegetable oil
  • ½ onion, finely chopped
  • ½ green chilli, deseeded and sliced
  • ½ a thumb-sized piece ginger, finely chopped
  • 1 plum tomato, finely chopped
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • 4 eggs
  • ½ a small bunch coriander, finely chopped


  • 2 ripe plum tomatoes, sliced
  • ¼ cucumber, thinly sliced
  • ½ 
onion, thinly sliced
  • 1 tbsp white wine vinegar


  • STEP 1

    To make the salad, put the tomatoes, cucumber, onion and vinegar into a bowl with some seasoning, and toss well.

  • STEP 2

    Heat the oil in a non-stick frying pan and gently cook the onion, chilli, ginger and tomato with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 10 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for a few more minutes until just set.

  • STEP 3

    Cut in half and serve with the salad.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating