- 3tbs butter
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 200g new potatoes, boiled and roughly chopped
- 1 red chilli, finely chopped
- 1tsp each of ground cumin and turmeric
- 2tsp medium curry powder
- 2 tomatoes, deseeded and finely chopped
- 75g frozen peas
- 6 eggs
- 50ml double cream
- 1tbs chopped coriander
- Chapatis, to serve
1. Melt the butter in a wide pan or frying
pan and gently fry the onions and garlic
2. Add the potatoes, chilli and dry spices and cook for four minutes. Add the tomatoes and cook for a further three minutes, then add the frozen peas.
3. Beat the eggs and cream together, add to the pan and stir constantly until just holding their shape – about six to eight minutes.
4. Scatter over the coriander and serve with warm chapatis.
Firstly, these softly scrambled eggs should be cooked gently over a medium heat rather than fast and furious over a high heat. Go slow.
Take your time. No one enjoys rubbery eggs.
Secondly, it is worth having a pack of chapatis or tortillas in the cupboard – they have a decent shelf life.
For a bit of culinary inspiration, treat yourself to a copy of
the Sunday Brunch Cookbook (Ebury Press) by Simon Rimmer and Tim Lovejoy.