When my husband is away, I like to indulge by eating this 'Spicy Scrambled Egg Curry' known as Mirchi Anda ka Salan. I know its not the prettiest, but for me its can certainly be one of the tastiest and one of my guilty food pleasures! If you want you can also call it 'Indian Scrambled Eggs', I appreciate I have used the descriptive 'spicy' a lot in my blog header recipes.
Its best enjoyed with a roti aka chapatti, but that would have been to time consuming for me, so I made do with some store bought pitta bread. There are lots of versions of this recipe, but this one is mine. And if you want to be an absolute slob about it, don't even serve it in a plate. I dare you to eat is straight from the frying pan. If nothing else, there will be one less dish to wash. I am linking this to the Penny Worthy Project because this dish is also good to make on a budget, therefore making it a thrifty brunch.
Spicy Scrambled Eggs
Serves 1 or 2 if you want to share
80g salted butter
1 medium onion, finely sliced
1 - 2 green chillies, sliced
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
Salt to taste
1 - 2 eggs
1 generous tablespoon of coriander, roughly chopped
Melt the butter in a wide frying pan, add the onions, green chillies and spices and cook until he onions have softened and turned a golden colour. Keep stirring it to prevent from sticking. When the onions are soft, break in the egg(s) and whisk in eggs, so evenly coated with the heavily spiced fried onions. Stir in the coriander and serve immediately.