Indian Spiced scrambled eggs with curry leaves is a wonderful way to add fresh flavour and variety to a breakfast classic. I love to serve mine with roti, naan or paratha, and grilled tomato.
2-3 tsp ghee or butter
¼ tsp mustard seeds, brown or yellow
¼ tsp ground ginger
½ tsp turmeric
6 or 7 curry leaves
Salt and pepper
Toast, roti, naan or paratha to serve
Whisk eggs in a bowl or jug together with a small splash of water (or cream if you're feeling decadent).
Heat a frypan over medium-low heat, add ghee or butter. Add all the spices and stir for 30 seconds or so before pouring the whisked eggs in.
Turn heat to low. Low and slow is the secret to creamy scrambled eggs. Don't scramble the eggs so much as keep them moving with your spatula or wooden spoon. The aim is to keep gently lifting the egg mixture off the bottom of the pan. They need to cook slowly and gradually, over a few minutes. When they are almost cooked, spoon the scrambled eggs onto your serving plates; they will continue to cook for a minute after leaving the pan, and if you leave them in the pan until they are perfectly cooked, they'll be overcooked by the time you sit down to enjoy them.
Serve with your choice of bread or toast, plus any sides you fancy.
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Paneer goes beautifully with these eggs. Crumble them over the eggs as they are cooking.
Leftover potato is an utterly perfect accompaniment to Indian spiced eggs.
Cut cooked potato into small cubes and fry over a high heat, adding a few mustard seeds if you like. Delicious!
Chopped shallot is another yummy garnish, as is coriander. Green chilli is a delicious garnish if you want things spicy. You can also try eggplant or lime pickle to really ramp up the flavour.
I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly.
This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion.
Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀
(serves 1 as a main, 2 as a side)
½ cup pumpkin, cut in bite sized cubes
1 fresh beetroot, cut into bite sized cubes
1 celeriac, cubed as above
Juice of 1 Lemon
A handful of walnuts
6-8 cubes persian fetta or vegan fetta
1 tsp crushed Pepperberries
A good handful of rocket or salad greens
Preheat the oven to 190c.
Lay your veggies out on a lined baking tray and drizzle with olive oil and half the lemon juice. Sprinkle it with a little salt and half the pepperberries.
Roast for 30 mins or until the veg is lightly golden and cooked through.
Meanwhile put the walnuts, fetta and salad greens in a large bowl. While the veg is still a bit warm, add it to the bowl and toss it all gently to combine, adding a little more olive oil and the remaining lemon juice and pepperberries.
Serve as a side to a main meal, or eat on its own as a delicious, light lunch!
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