These Nepalese scrambled eggs are flavoured with a spiced, curried combination of red onions and freshly chopped coriander. Serve on toast or with a serving of fried mushrooms or tomatoes for breakfast.
- 4 tbsp. butter
- 2 small red onions
- 6 eggs
- Small handful freshly chopped coriander
- 1 tbsp. curry paste
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
Thinly slice the red onions. Melt half the butter in a large frying pan. Add the onions, curry paste, ground coriander, cumin and cayenne. Stir and fry over a low heat for 5-10 minutes or until the onions are really sticky and soft.
Meanwhile, lightly beat the eggs. Melt the butter in a frying pan, add the eggs and fry for 3-4 minutes, turning them with a spatula until lightly set. Pour in the onion mix, add the chopped coriander and stir to combine whilst off the heat, then serve immediately.