Curried Scrambled Eggs combine soft eggs, curry powder and coconut milk, served with wilted spinach, caramelised tomatoes and warm roti.
Ingredients
1 tbsp ghee or butter
100g baby spinach leaves
1 tbsp vegetable oil
200g heirloom cherry tomatoes, halved
4 eggs
1 tsp curry powder
⅓ cup coconut milk
Toasted roti, to serve
Method
Melt half of the ghee or butter in a large, non-stick frying pan over a medium heat. Add spinach and stir until wilted. Remove to a plate.
Add oil to same pan. Add tomatoes and cook, stirring over a medium high heat for 3-5 minutes until softened and caramelised. Remove from pan and set aside.
Whisk together eggs, curry powder and coconut milk until combined. Season with salt and pepper. Heat remaining ghee or butter in same pan over a medium heat. Add egg mixture. Cook for 10 seconds before using a heatproof spatula to stir and turn egg mixture for 1 minute or until eggs are almost set.
Remove from the heat as eggs will continue to cook. Stir through spinach. Serve with roti.
Tips & Hints
Complete your breakfast by adding some cooked tomatoes. Cook sliced cherry tomatoes with a sprinkle of salt in a pan before making eggs. Cook over a medium high heat in some ghee until golden.
Try adding ½ tsp grated ginger to eggs and serving with a natural yoghurt and mango chutney.
Roti is available frozen from the supermarket. Prepare according to directions.
