A quick, flavour-packed twist on scrambled eggs with warming spices, fresh ginger and tomatoes. Perfect for breakfast, brunch or a speedy midweek meal.
Serves 2 10 mins total Vegetarian
Ingredients
- 1 tbsp extra virgin olive oil
- ½ small red onion, finely diced
- 1 garlic clove, finely chopped
- 2cm piece of ginger, peeled and finely chopped
- ½ tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 6 cherry tomatoes, quartered
- 1 heaped tbsp frozen peas, defrosted
- 4 large eggs, beaten
- Coriander, finely chopped (optional)
- Sea salt, to taste
- 2 toasted sesame-seeded flour wraps, to serve
Method
- Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic, and ginger. Cook gently for 5 minutes until softened.
- Stir in the garam masala, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Add the cherry tomatoes and peas. Cook for 2 minutes, season with a little salt, then pour in the beaten eggs.
- Reduce the heat and stir briefly, then leave undisturbed for 1 minute. Gently fold to scramble. Remove from the heat just before fully set and continue folding until cooked through.
- Scatter with coriander (if using) and serve with the toasted wraps on the side — or roll them up for a quick portable meal.
Serving & storage
Tip: Best enjoyed fresh. If making ahead, prepare the spiced onion-tomato mix in advance and store in the fridge for up to 2 days — then just add eggs when ready to cook.
