It’s been sometime since we have cooked with eggs, right? I’m always on the look out for a good egg recipe and this definitely is my current favourite. What I liked most about this recipe is that, you can have it for breakfast with some toast or for lunch with some rice or even for dinner with some chapathi :) Since it uses pretty much basic ingredients, it’s ideal to make if you have any unexpected guests and it can be prepared in a jiffy!
Do I need to say more…
Here you go…
Heat oil in a pan and add the chopped onion and green chilli. When onions become soft (no need to brown), add turmeric powder, salt and curry leaves. Mix well…
Add beaten eggs and scramble them…
When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame. Add 1/2 tsp crushed pepper and mix well…
- Eggs – 5 (refer notes)
- Onion – I medium, chopped
- Green chilli – 2-3, chopped
- Coconut – ½ cup
- Cumin (jeera) – a pinch
- Turmeric powder – ¼ – ½ tsp
- Crushed pepper – ½ tsp
- Curry leaves
- Salt
- Oil (I used coconut oil)
- Beat the eggs well and keep it aside. Combine coconut and cumin, using your hands. Heat oil in a pan and add the chopped onion and green chilli.
- When onions become soft (no need to brown), add turmeric powder, salt and curry leaves. Mix well. Add beaten eggs and scramble them.
- When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame. Add ½ tsp crushed pepper and mix well. Serve hot with rice, toast, chapathi etc;
