Scrambled Eggs

Ingredients

4 large eggs

1 tsp margarine

1 tsp sesame or vegetable oil

5-8 curry leaves, coarsely chopped

1 tsp minced ginger

¹⁄₄ cup finely sliced shallots

2 spring onions, finely chopped

2 tbsps chopped red capsicum

Salt to taste

Directions

1. Whisk the eggs with a pinch of salt in a bowl until very smooth. Set aside.
2. Heat frying pan over medium-high heat. Add margarine and oil followed by curry leaves, ginger and capsicum. Stir-fry briefly.
3. Add shallots and spring onions. Reduce heat to medium. Stir-fry until the shallots are soft.
4. Whisk the eggs again slightly. Pour into the hot pan. Reduce heat to medium-low and use a wooden spatula to gently scramble the eggs.
5. Cook a little longer until the eggs are set but still soft and tender.
6. Serve eggs hot with rice (for lunch or dinner) or with chapatti (for breakfast).