Cooking notes

• Serves 2.

• Best served with warm, buttered toast.

Ingredients

• 2 eggs

• 1 medium onion, chopped

• 1 medium tomato, chopped

• 3 tbsp coriander leaves, chopped

• 2 tsp besan, sieved (gram flour – it makes the eggs fluffy)

• ½ tsp salt, or to your taste

• ½ tsp paprika, or to your taste

• 1 tsp oil, for cooking
  

Method

1. Grab a bowl and crack open the eggs. Whisk them lightly.

2. Add in everything else, apart from the oil, to this bowl – onion, tomatoes, coriander leaves, besan, salt and paprika. Mix everything nicely.

3. Warm up the oil in a non-stick pan.

4. Once it’s a hot, pour in the entire mixture and let it settle on the pan for 1 minute.

5. The eggs mix would have just about settled into one big clump and browning well. Use a forked spoon to mix it all up and scramble it.  

6. Cook this for about 3-4 minutes (depending on how browned you like your eggs), stirring in between.

7. It’s ready! Enjoy with toast for breakfast.