Serves: 1 person
Time: 15 minutes

3 large eggs
200g fresh spinach
50g red onion sliced
1 green chilli, chopped finely (optional)
3 garlic cloves, crushed
1/2 inch grated fresh ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds


  • In a heavy bottom frying pan, saute the onion off in a little sunflower oil or butter until lightly browned
  • Add the spinach, garlic, ginger and chilli and fry off again until the spinach is wilted and any water has been cooked off
  • Add the dry spices and allow them to cook off for 3-5 minutes
  • Add your whisked eggs and keep turning the mixture with a wooden spoon until it’s at your desired consistency. Usually that in our house meant well cooked, even a little stuck on the bottom of the pan for extra flavour
  • Serve either with fried chappatis OR hot toast with lashing of butter…

3 Comments on “Masala Scrambled Eggs

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