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Serves 4

10 eggs
150ml milk
1tbs olive oil
2 large tomatoes, chopped into 1cm dice
½ an onion, chopped into small dice
2cm piece ginger, peeled and really finely chopped
4 pinches tumeric (optional)
½ green chilli, finely chopped
½ tsp ground cumin
½ tsp ground corriander
small handful fresh corriander, chopped
Salt and pepper
To serve: 2 pieces toast per person

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To make into even more of a dinner, serve atop potato rostis like these, feeling free to add similar spices (cumin, corriander) to the rosti mixture before cooking.

Indian Style Scrambled Eggs

Think scrambled eggs, and think weekend brunches, however this recipe sways from the norm, and is definitely the adulterated version of the classic egg dish (see here for OxNosh's Scrambled Eggs). And whilst you could eat these Indian Style Scrambled Eggs as a breakfast or brunch, they would make a substantial and different dinner for when time and budgets are tight or when inspiration was lacking.


Lightly beat the eggs in a mixing jug or bowl with a fork until combined. Add the milk and beat again, put to one side.

Heat the oil in a non-stick pan, and add the onion, ginger and chilli. Stir every now and then - the onions should start to take on a little colour and the ginger smell fragrant.

Add the tumeric (if using),cumin and corriander, stirring to coat the onions - heat through for a minute to cook the raw edge off the spices.

Add the chopped tomatoes to the pan, cook for a minute before pouring the egg mixture into the pan too, with a good pinch of salt and some freshly ground pepper. Stir occasionally (about once every 30 seconds) to ensure the egg cooks but remains fluffy.

Once the egg looks mostly cooked, remove from the heat (the eggs will carry on cooking after you remove them from the heat, overcooked scrambled eggs go simultaneously rubbery and watery which is unpleasant). Stir in 2/3 the chopped corriander.

Pile the eggs onto toast and sprinkle the remaining 1/3 corriander on the top.

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