Scrambled eggs cooked with scrumptious flavours of cumin seeds, onions, green chillies and coriander leaves
Scrambled eggs are the most common breakfast in all cuisines and one can find lots of variations in the cooking technique depending on the spices and taste unique to that particular region. This cooking technique is common to Punjab and if tried, will certainly be part of your hearty breakfast, lunch or dinner, cooked regularly in your kitchen. It is an ideal recipe to try for beginners in the kitchen, easy on pocket, highly nutritious and takes very little time and effort to cook.
- Eggs – 2 large
- Onion – 1 medium
- Green Chillies – 2 small or to taste
- Cumin Seeds – ¼ tsp
- Salt – ½ tsp or to taste
- Paprika – ¼ tsp or to taste
- Sugar – 3 pinches
- Turmeric – 2-3 pinches
- Fresh Coriander Leaves – 1 tsp
- Vegetable oil – 1 tbsp
- Milk – 50 ml (Full fat or skimmed)
- Peel and chop onions in small size pieces.
- Chop green chillies finely.
- Wash and chop coriander leaves.
- Whisk the eggs with milk and sugar.
- Heat oil in a frying pan.
- Add cumin seeds and let them cook until they are light brown with earthy aroma.
- Add onions and green chillies.
- Cook until onions are light brown.
- Reduce the heat and add all spices.
- Stir for 10 seconds and add whisked eggs.
- Continue to stir until eggs are completely cooked.
- Switch off the heat and add coriander leaves for garnishing.
- Serve hot with toast/chapatti and salad.