Masala Scrambled Eggs

, from Issue #21. September, 2015
Photography by Aaron McLean.
Masala Scrambled Eggs

Serves: 4


2 tablespoons vegetable oil
1 teaspoon sesame oil
3 spring onions, thinly sliced on the diagonal
1 teaspoon black mustard seeds
1⁄2 teaspoon ground turmeric
2 cloves garlic, thinly sliced
1 long red chilli, seeded and finely sliced
1 tablespoon grated fresh ginger
1 large vine tomato, seeded and diced
10 very fresh, free-range eggs
1 teaspoon sea salt
1⁄4 cup chopped fresh coriander

Tomato Relish
3 tablespoons olive oil
2 teaspoons black mustard seeds
3 stalks curry leaves* – optional
1⁄2 teaspoon chilli flakes
1 teaspoon each ground coriander and cumin
1 small red onion, finely chopped
2 cloves garlic, crushed
1 x 400 gram tin crushed tomatoes
2 tablespoons white wine vinegar

To serve
warm roti or naan bread


Tomato relish: Heat the olive oil in a saucepan and cook the mustard seeds, curry leaves, chilli flakes, coriander and cumin until fragrant. Add the onion and garlic, season and cook for 2 minutes. Add the remaining ingredients and simmer gently for 20 minutes or until thick.

Eggs: Heat both the oils in a non-stick sauté pan over a medium heat and fry the onions, mustard seeds, turmeric, garlic, chilli and ginger until the spring onions are tender. Add the tomato and cook for 1 minute.

Whisk the eggs, salt and coriander in a bowl then pour into the sauté pan. As the edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook in this way until the eggs are set but still soft and tender.

Divide between warm plates and serve with a small dish of tomato relish and warm roti. 

* Curry leaves are available from Indian and Asian food stores and good fruit and vegetable shops.