Scrambled egg curry with tomato salsa

Recipes / Eggs

This hearty scrambled egg curry is low in kilojoules, quick to prepare and full of flavour.

Recipe «Scrambled egg curry with tomato salsa» presented in category Recipes / Eggs, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 200g grape tomatoes, halved, 1 1/2 tbs grapeseed oil, 1/2 tsp mustard seeds, 3 garlic cloves, crushed, 1 tbs lemon juice , 1/2 cup fresh coriander leaves, chopped, 3/4 tsp cumin seeds, 12 fresh curry leaves , 1 small brown onion, halved, thinly sliced, 1 fresh long red chilli, thinly sliced, 1/2 tsp ground masala, 1/4 tsp ground turmeric, 8 eggs, lightly whisked, Low-fat Greek yoghurt, to serve, Mango chutney, to serve, Chapatti or roti, warmed, to serve.

Ingredients:

  • 200g grape tomatoes, halved 
  • 1 1/2 tbs grapeseed oil 
  • 1/2 tsp mustard seeds 
  • 3 garlic cloves, crushed 
  • 1 tbs lemon juice 
  • 1/2 cup fresh coriander leaves, chopped 
  • 3/4 tsp cumin seeds 
  • 12 fresh curry leaves 
  • 1 small brown onion, halved, thinly sliced 
  • 1 fresh long red chilli, thinly sliced 
  • 1/2 tsp ground masala 
  • 1/4 tsp ground turmeric 
  • 8 eggs, lightly whisked 
  • Low-fat Greek yoghurt, to serve 
  • Mango chutney, to serve 
  • Chapatti or roti, warmed, to serve 

Instructions

  1. Place tomato in a heatproof bowl. Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Stir in mustard seeds and 1 garlic clove. Cook for 1 minute or until aromatic. Stir in lemon juice. Quickly pour over tomato. Season well. Set aside for 5 minutes.
  2. Heat remaining oil in pan over medium-low heat. Stir in cumin seeds for 1 minute or until aromatic. Carefully stir in curry leaves for 1 minute or until aromatic (mixture will spit). Stir in onion for 3 minutes or until soft. Season well. Stir in chilli and remaining garlic for 1 minute or until aromatic. Stir in masala and turmeric for 1 minute or until aromatic. Pour egg into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from one side of the pan to the other in 4 different directions. Repeat the pushing action every 10 seconds for 3-4 minutes or until just cooked.
  3. Top with the tomato salsa, yoghurt, chutney and chapatti.