Moroccan-style scrambled eggs
Try these new and different scrambled eggs.
Ingredients
- 15 ml oil
- 1 red onion, diced
- 5 ml cumin seeds
- 5 ml ground coriander
- 250 g button mushrooms, quartered
- 1 red and/or green chilli, thinly sliced
- 1 tomato, diced
- 30 ml butter
- 8 eggs, whisked
- 30 ml fresh coriander
- salt and milled black pepper
To Serve
- Pita bread, wedges or toast
- lemon wedges (optional)
Instructions
- 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. 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.
- Serve at once with pita bread or toast and lemon wedges, if desired.