Egg Curry
This quick and easy scrambled egg curry is made with onions, tomatoes, spices, and eggs for a flavourful, budget-friendly meal. Perfect with rice, roti, or toast and ready in just 15 minutes
Ingredients
- 2 Eggs
- 1/2 Onion
- 1 Tomato
- 1/2 tsp Salt
- 1/4 tsp Chilli Powder
- 1 tbsp Coconut Oil
- Coriander optional
Instructions
- In a non-stick pan, heat the coconut oil over medium heat.
- Add the chopped onion and cook for 2–3 minutes until soft and lightly golden.
- Add the chopped tomato, salt, and chilli powder. Sauté until the tomato breaks down and becomes saucy (about 3–4 minutes).
- Crack the eggs directly into the pan and stir continuously to scramble, mixing with the masala as it cooks.
- Cook for 2–3 minutes until the eggs are fully cooked and slightly fluffy.
- Sprinkle with chopped coriander if using. Serve hot with roti, rice, or buttered toast.