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Spicy Scrambled Eggs
The perfect remedy when you're feeling a bit rough on a late Sunday morning. Serve on toast, and with a bloody mary, and
it will definitely be a lovely day. Serves four.
2 tbsp sunflower oil
0.75 tsp cumin seeds
0.5 tsp caraway seeds
1 small onion, peeled and finely diced
10g piece fresh ginger, peeled and finely chopped
1 medium red chilli, finely chopped
0.25 tsp each ground turmeric and cardamom
0.5 tsp tomato paste
4 medium tomatoes, peeled and cut into 2cm dice (300g net weight)
8 medium eggs, beaten
3 spring onions, finely sliced
10g coriander, chopped
0.5 tsp urfa chilli flakes (or 0.25 tsp regular chilli flakes)
Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli.
Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes.
Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and
immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula
– what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes