Curried Scrambled Eggs

Serves 2
Time 15 minutes


2 tbsp extra virgin olive oil 

1 tsp cumin seeds 

1 green chilli, diced 

½ white onion, diced 

1 cup frozen peas, thawed

1 large tomato  

½ tsp ground turmeric

1 tsp coriander powder

½ tsp ground cumin

½ tsp Kashmiri red chilli powder

1 large pinch of salt

4 eggs




Black sesame seeds

Coriander, chopped


In a medium non-stick saucepan heat pan sauté cumin seeds in oil for 30 seconds until they change colour. 

Add onion and green chilli and cook for 5-6 minutes. 

Add peas, tomatoes and all spices and cook for 4-5 minutes. 

In a bowl whisk eggs and add to vegetables and cook for 1-2 minutes or until the egg has set.

Serve with roti and coriander and a sprinkle of black sesame seeds.