Rick Stein makes his scrambled eggs with an unusual spice - 'fabulous'
Chef and restauranteur Rick Stein puts an Indian spin on his scrambled eggs.
Speaking about his scrambled eggs, Rick Stein said: "In India this makes a great snack with a stack of chapatis and a dab of chilli garlic relish."
Yet, in the UK "it's fabulous for breakfast", the English chef assured, adding that many people might find the spicy surprise "very pleasant".
The recipe is much more than simple eggs with salt and pepper seasoning, Rick Stein adds veggies, chillis, herbs and spice to his scrambled eggs.
Perfect for those who enjoy a little kick of flavouring, mild taste buds should stay away but, then again, it might be a crowd pleaser.
Ideal for breakfast, brunch or late lunch, here's how to make Rick Stein's spicy scrambled eggs that are so quick to make in the kitchen.
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Spicy scrambled eggs
Serves: two to three people
Ingredients
- Six eggs, lightly beaten with salt
- Vegetable oil
- Two sliced red onions
- Two to three green chillis, chopped
- Black pepper
- Three diced tomatoes
- One teaspoon of ground cumin seeds
- Two tablespoons of chopped fresh coriander
Method
Heat the oil in a frying pan over a medium heat and fry the red onions for 10 minutes until golden brown.
Add the chillies and black pepper and fry for two minutes. Stir in the tomatoes and cook, uncovered, for five to 10 minutes.
Rick Stein said the tomatoes will soften and be reduced to a "jammy consistency".
Now lower the heat slightly and add the beaten eggs to the pan. Cook for two to three minutes without stirring, then gently lift and turn them in the pan.
Continue cooking, folding once or twice more, until almost set, then sprinkle over the cumin and fold through.
Finish with the chopped coriander and serve with warm chapatis (i.e. roti, which is flatbread).
The recipe came from Rick Stein’s India cookbook, available on Amazon.
