Punjabi Scrambled Eggs (2)

1 tsp cumin seeds, dry roasted and ground 2 tomatoes, finely chopped
1 tbsp sunflower oil 4 eggs, lightly beaten & seasoned with salt
1 onion, finely chopped 2 tbsps chopped coriander leaves
1 green chilli, chopped

 

  1. Heat the oil in a frying pan and cook the onions over a medium heat until golden.
  2. Add the chillies and ½ tsp freshly ground black pepper, Cook for a couple of minutes.
  3. Stir in the tomatoes and cook for about 5 mins until they are soft and the liquid has evaporated.
  4. Turn down the heat and add the eggs. Leave for a couple of minutes then gently lift and turn. Cook until almost set.
  5. Stir in the cumin and coriander leaves, then serve immediately.

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