Indian-style eggs

Indian-style eggs

https://www.coop.co.uk/recipes/indian-style-eggs

Once you can scramble eggs, you can whip up a satisfying meal in minutes. It’s simple when you’ve grasped the basics

  • Feeds 1Feeds 1
  • Ready in 10 minutes

Each serving contains

  • Energy
    27%
    2239kj 537kcal
  • Fat
    High 47%
    32.7g
  • Saturates
    High 76%
    15.1g
  • Sugar
    Low 13%
    12.1g
  • Salt
    Med 21%
    1.24g

% of adult’s reference intake | Carbohydrates per serving : 37g

Ingredients

  • 2 Co-op British free range eggs
  • 3 tbsp Co-op British whole milk
  • 1 tsp each garam masala, ground cumin and turmeric
  • 20g Co-op unsalted butter
  • 50g Co-op frozen British garden peas
  • 1 small green chilli, deseeded and finely chopped
  • 2 slices Co-op Irresistible sourdough bloomer
  • 1 tbsp Co-op mango chutney and 1 tbsp chopped coriander, to serve

Method

  1. Whisk 2 Co-op British free range eggs with 3 tbsp Co-op British whole milk and 1 tsp each garam masala, ground cumin and turmeric, then season
  2. Heat 20g Co-op unsalted butter in a nonstick frying pan — don’t let it darken, as this will affect the colour of the egg
  3. Pour in the egg mixture and allow it to set for 20 seconds, without stirring
  4. Using a wooden spoon or spatula, gently fold the mixture over itself to combine, then allow to set for 20 seconds
  5. Repeat, then stir in 50g Co-op frozen British garden peas and 1 small green chilli, deseeded and finely chopped, then cook in the same way until the egg is still soft and runny in places — no more than 2 mins in total
  6. Meanwhile, toast 2 slices Co-op Irresistible sourdough bloomer
  7. Take the egg off the heat (it should be creamy and just set) and spoon immediately onto the toast
  8. Dollop over 1 tbsp Co-op mango chutney and 1 tbsp chopped coriander to serve

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