AI illustrationAnda bhurji — Indian spiced scrambled eggs
15 min2 portionsone thing to get rightIndianegggluten
Why it worksAll the flavours of a curry, from onion, ginger, garlic, tomato and spice, cooked with 5 eggs in 15 minutes.
Ingredients
- 5 eggs
- 150 g onions
- 150 g tomatoes
- 10 g garlic
- 12 g ginger
- 2 g turmeric
- 2 g chilli flakes
- 20 ml sunflower oil
- 200 g bread
Method
- Chop the onion and tomato finely. Grate the garlic and ginger.
- Heat the oil in a frying pan on medium heat. Cook the onion for 5 minutes, until soft and golden.
- Add the garlic, ginger, turmeric and chilli flakes and stir for 30 seconds. Add the tomato and cook for 3 minutes, until soft.
- Beat the eggs with a pinch of salt and pour them in. Stir all the time for 2–3 minutes, until the eggs are just set but still soft. Eat straight away with bread.
A portion: about 600 kcal · 27 g protein · 59 g carbs · 26 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
