Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced Indian scrambled eggs with onion, tomato, chilli and peas, served with cool yoghurt.
Equipment: Frying pan
Measures and names
Ingredients
- 1 tbsp ghee or butter
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1 tomato, chopped
- 1 tsp curry powder
- 100 g frozen peas
- 6 eggs, beaten
- 200 g plain yoghurt, to serve
- Salt and black pepper
Method
- Heat the ghee in a frying pan and soften the onion and chilli for 5 minutes.
- Add the tomato, curry powder and peas and cook for 3 minutes.
- Pour in the eggs and stir gently over a low heat for 2-3 minutes until softly set. Season and serve with the yoghurt.
Swaps and tips
Take the pan off the heat while the eggs are still a little soft; they keep cooking. Leave the chilli seeds in if you like heat.
Easy variations
- Use spinach instead of peas
- Add a little grated ginger and garlic with the onion
- Swap the yoghurt for a crunchy cucumber salad
- Use butter or oil instead of ghee
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 15 g | 4 g | 27 g | 420 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
