Indian Scrambled Eggs | Constant Cookbook

Ingredients

• 1 tsp vegetable oil
• a knob of butter
• 2 tbsp finely chopped onion
• ½ small tomato
• ¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder
• 2 eggs
• to taste salt
• 1 tbsp chopped fresh coriander
• Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.
• Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread.