Ingredients
| 8 large (size 7) eggs | |
| 1 tablespoon finely chopped coriander | |
| ¼ teaspoon salt | |
| 4 tablespoons neutral oil | |
| ¼ teaspoon cumin seeds | |
| 1 small onion, finely diced | |
| 1 small tomato, finely diced | |
| ½ teaspoon ground Kashmiri red chillies | |
| ¼ teaspoon ground turmeric | |
| ¼ teaspoon ground coriander | |
| pinch cinnamon | |
| 2 tablespoons cream, cold | |
| 6 sliders (or pieces of bread), toasted |
Egg consumption in India has ancient roots, with references to eggs found in early Hindu scriptures, such as the Rigveda, suggesting they were part of ancient Indian diets. However, in the mid 20th century, Indians took some of the the egg-based dishes from the West introduced by the Portuguese, English and French, and spiced them up. This is just one example.
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Instructions
| 1. | Crack the eggs into a bowl and whip until evenly mixed. |
| 2. | Add the fresh coriander and salt and mix lightly. Set aside. |
| 3. | Add the oil to a non-stick pan over medium heat and fry the cumin seeds. When they start to pop, reduce the heat to low and add the diced onions and tomatoes. |
| 4. | Cook for a few minutes until the onions turn translucent. |
| 5. | Add the rest of the dry spices to the onion mix and cook for a further minute until the oil slightly separates from the spices. |
| 6. | Add the egg mixture and stir with a rubber spatula, continuously, until the mixture starts to coagulate. Make sure to clean the sides of the pan intermittently. |
| 7. | When the mixture begins to look like a creamy custard, remove from the heat. |
| 8. | Add the cold cream to stop further cooking. |
| 9. | Serve over toasted and buttered pull-apart sliders, or toast of your choice. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain