R is usually the one that makes breakfast in the household. It usually involves eggs, potatoes and whatever random spices/ingredients he wants to use that day. My breakfasts are always a little bit more structured and often never the same recipe.
These eggs from Madhur Jaffrey’s book Quick and Easy Indian Cooking have so much flavour to them. There is minimal prep work involved with big results. If you’re cautious about the heat, I would start off with half of a chile and adjust accordingly next time you make it. Make sure to do prep everything beforehand as you’ll need all the ingredients on hand right away.
Eggs with Fresh Green Herbs (serves 2 to 4) From Madhur Jaffrey’s Quick and Easy Indian Cooking
salt and pepper
vegetable oil for the pan
3 green onions, sliced thin
1 clove of garlic, minced
3 tablespoons of cilantro, finely chopped
1-3 green chiles, sliced thinly. Remove the seeds for less heat.
1/2 teaspoon fresh ginger, minced
Generous pinch of ground tumeric
1 1/2 teaspoons fresh lemon juice
1. Break eggs into a bowl and beat well. Add a bit of salt and be generous with the pepper.
2. Heat a large frying pan up with the vegetable oil over medium-high heat. When the oil is hot, fry the garlic for a few seconds, then add the cilantro, chiles, ginger and tumeric. Stir for a few seconds and add the lemon juice, a bit more salt and mix.
3. Spread the ingredients evenly in the frying pan. Pour eggs in and let it spread to the edges of the pan. Cover and lower the heat to medium-low letting the eggs cook for a few minutes until they set.
4 Cut into wedges and serve.