Ingredients

• Prepare

  • 4x eggs

• Saute

  • 1 tbsp coconut oil

  • 1/2 tsp cumin seeds

  • 8x fresh (or frozen) curry leaves

  • 2 small shallots (or 1 large shallot), diced

  • 1x fresh green chili, diced

Directions

1. Mix the eggs with salt, pepper, and a bit of water

2. Chop the shallots and chilies.

3. Saute the cumin seeds in oil until they start to sizzle (10 seconds).

4. Add the curry leaves and saute for a few seconds.

5. Add the shallots and saute for 90 seconds.

6. Add the chilies and saute for 15 seconds.

7. Add the eggs and scramble over low heat until the reach the desired doneness.

Back to recipes