Spicy Scrambled Eggs



This is something I whipped up when I was a little bit drunk the other night. We got home from the pub but I wasn’t so drunk that it was a bad idea to use a cooker. As any English person will know, curry and drunk go hand in hand. Sadly I had none in the fridge or freezer but I wanted something Indian. Strangely I also had an urge for eggs. Quick as you like I’d made this. It was lovely, didn’t touch the sides.


1 bottle of red wine – or to your taste (drink before making) (optional)

2 tablespoons butter or ghee
1 teaspoon cumin seeds
2 small onions (chopped)
1 cup zucchini (sliced)
1 garlic clove (chopped)
2 fresh green chillies (seeded and sliced thinly)
1 large tomato (finely chopped)
sprig fresh mint (finely chopped)
handful fresh coriander (chopped)
salt & pepper to taste
6 eggs (beaten)

Heat the butter in a large frying pan and add the onions and zucchini fry gently for about 8 minutes until browned. Reduce to low, cover and cook for about 10 minutes until tender. Stir occasionally.
Stir in the garlic, chilies, mint, salt & pepper, tomato and coriander and stir well. Turn up the heat slightly and pour over the eggs, stir well to begin with then about every 5 seconds gently folding the egg mixture for about 2 minutes. Remove from the heat and serve immediately.

Toasted bread. More wine.

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