About this recipe:The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast, these eggs make a great alternative to a fry up.
2 tablespoons ghee (clarified butter)
2 small red onions, thinly sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pinch ground cayenne pepper
1 tablespoon curry paste
6 eggs, lightly beaten
3 tablespoons fresh chopped coriander
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Method Prep:5min › Cook:20min › Ready in:25min
Heat ghee in a frying pan over medium heat. Fry the onions, coriander, cumin and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
In a separate frying pan, melt the butter over medium-low heat. Pour in the eggs; cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh coriander.