I love these Scrambled Eggs Masala and I like to serve them when I’m on vacation during spring and summer. It’s a bit of India that knocks on our door and brings us serenity !
Here is the list of the ingredients you will need to make the Scrambled Eggs Masala that serves 4
- 8 free range eggs
- 4 Tbsp milk
- 1 handful of finely chopped coriander
- Salt and freshly ground pepper
- 3 tsp Butter
- 2 Tbp Peanut butter
- 1 finely chopped red onion
- 1 small green pepper split in two
- 2 pinches of Espelette chili pepper
- 1 big cup (250 g) chopped tomatoes, seeded and diced
Now, here are the different steps to will have to follow to make the Scrambled Eggs Masala
Begin by breaking the eggs in a bowl and whisk them with the milk and the finely chopped coriander.
Put the butter and oil in a wok or in a large skillet and heat the chopped red onion until it turns pink. Add the green chilli pepper, white taken off and diced, the Espelette pepper, tomatoes and cook for 4 to 5 minutes.
Finally, pour the beaten eggs while stirring with a wooden spoon and cook lightly until soft.
Serve these Scrambled Eggs Masala in an pottery casserole or small pottery dishes with the accompaniment of your choice.
