Ingredients

1 small red onion
1/4 tsp cumin
1/4 tsp garam masala
Pinch of turmeric
2 large tomatoes, chopped and de-seeded
1 green chilli, chopped and de-seeded
1 garlic, chopped
1 tbsp butter
7 eggs
Handful of coriander, chopped
Salt & pepper

Method

• Add the butter to a medium sauce pan and melt. Add the chopped chilli, garlic, and onion and gently fry until soft.
• Add the garam masala, turmeric, and cumin and cook for a couple of minutes.
• Add the tomatoes and cook for 2 minutes.
• Whisk the eggs until beaten and season with salt and pepper.
• Add the eggs to the saucepan and gently stir with a wooden spoon.
• Keep stirring the eggs removing from the ehat every so often to ensure they don’t over cook
• When ready, sprinkle the coriander and serve on toast or chapatis.