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Moroccan-Style Scrambled Eggs
Serves 4
Ingredients
15ml oil
1 red onion, diced
5ml cumin seeds
5ml ground coriander
250g Button mushrooms, quartered
1 red and/or green chilli, thinly sliced
1 tomato, diced
30ml butter
8 eggs, whisked
30ml fresh coriander
salt and milled black pepper
TO SERVE
pita bread or toast
lemon wedges (optional)
Method
1 Heat the oil in a pan and gently fry the onion and cumin seeds over a low heat, for 4-5 minutes. Increase the heat and add the ground coriander and mushrooms. Fry for 3-4 minutes. Stir in the chilli, tomato and butter.
2 Once the butter has melted, add the whisked eggs and cook, stirring, over a moderate heat. Once the eggs are nearly cooked, remove from the heat and add the coriander and season with salt and pepper.
3 Serve at once with pita bread or toast and lemon wedges, if desired.