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Servings: 4
| 6 medium eggs, whisked |
| Splash of whole milk (optional) |
| 1 medium onion, finely chopped |
| 1 large tomato, finely chopped |
| 2 fresh green chillies, chopped |
| 1 tbsp butter |
| 1 tsp Mandala garam masala |
| Salt to taste |
| Fresh coriander leaves, chopped |
Prepare:
| Break 6 eggs into a large bowl. Add the splash of milk, Mandala garam masala and season with salt. Whisk thoroughly and then set aside. |
| Peel and dice the onion into small pieces and set aside. |
| Chop the tomato into small chunks and set aside. |
| Wash and chop the fresh coriander and set aside. |
Cook:
| Melt the butter in a non-stick pan and fry the onions on a medium heat until they turn brown at the edges. |
| Add the chopped tomato and cook for 1 minute. |
| Add the egg mixture and continuously keep stirring on a medium heat. This constant stirring will create a very fine scrambled egg, which is the more traditional way of making this dish. If you prefer a chunkier scramble, then stir less often. |
| Once the egg looks almost cooked, turn off the hob or remove from the heat and keep stirring. |
| If you are in a celebratory mood then add an extra knob of butter and fold through. |
Garnish:
| Garnish with freshly chopped coriander leaves. |
| Serve with Indian bread, toast and Mandala masala baked beans for the ultimate breakfast. |
