Hello there….I was wondering when you’d arrive. I thought I’d make us some breakfast, although I think most normal folk would call this brunch-time. I hope you like eggs?
Sit on that stool and chat to me while I chop these tomatoes. I’ll pour you some orange juice. Oh yes, you can grind those spices if you feel like it.
What’s that? No, no it’s easy. Just a sizzle of spices, a stir fry of some veggies and then the eggs. It’s the sort of thing that’s done on a tiny kerosene stove in a stall on Juhu beach on a balmy Mumbai evening. Then the whole fragrant, spicy, steamy mess is piled onto some buttery bread to be devoured standing up amongst a crowd.
There, it’s done already. Butter that toast, will you? I’ll get you some cutlery but it really is better just to use your fingers, Indian style.
So then….tell me what you’ve been up to……
Egg Bhurji (Indian-style scrambled eggs)
Serves 2 with toast
1/2 tsp + 1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 tsp butter + more for bread
1/4 tsp turmeric powder
2-3 small green chillies, finely chopped
1/2 a red onion, finely chopped
1/4 – 1/3 capsicum, diced
1 tomato, diced
Small handful coriander, chopped
Bread, toasted and buttered
In a large non-stick pan, dry roast 1/2 tsp cumin and the coriander seeds until fragrant. Grind to a powder with a mortar and pestle or spice grinder. In the same pan, melt the butter and add 1/2 tsp whole cumin seeds. When the seeds have popped, add the spice powder and turmeric, frying for a couple of minutes on low-medium heat. Add the chillies and onion and fry until the onion is softened. Add the capsicum and cook for a further 1-2 minutes.
In a bowl, lightly beat the eggs with 1/4 tsp salt. Add the eggs to the pan and stir continuously to scramble. When the eggs are half-cooked, add the tomato and more salt according to taste and stir until the eggs are fully cooked.
Sprinkle with fresh coriander and serve on buttered toast. Dousing with chilli or tomato sauce is optional but recommended.