Egg Mince Masala (Egg Bhurji)
Ingredients Serves 4-6
16 large eggs, slightly whipped
2 med onions, finely sliced
1tbsp garlic crushed
1tbsp ginger crushed
3-4 green chillies, finely chopped
1tbsp tomato puree
½ juice of a fresh lemon
1tsp chilli powder
1tsp turmeric powder
1tsp garam masala
1tsp ground coriander
1tsp ground black pepper
8tbsp sunflower oil
1 ½ tsp salt
Preparation
Preparation
Heat up the oil in a large non-stick pot, on a medium heat. Once hot add the onions, garlic, ginger, chillies and stir fry until caramelised and slightly brown.
Pour in the eggs and keep stirring, using a wooden spoon. You don’t want the eggs to stick to the bottom of the pot, so make sure, you stir every part of the bottom and the sides. Keep breaking the cooked eggs, until they become a fine scrabble and all the egg has cooked.
Add the tomato puree, all the dried spices and lemon juice, stir well, reduce heat and simmer for 8-10 minutes before serving hot, ideally with Naan bread.
Sprinkle more lemon if required.