The husband still isn’t convinced of meatlessness as a good thing, but he doesn’t complain at these eggs. I like them for lunch, and they are the ideal using up the end of the ingredients before grocery shopping.
Chillies to taste
1. Dice onion and tomato. Toss in a hot pan with oil and cumin seeds, crushed garlic, finely chopped chillies, and other spices to taste.
2. Cook until the onion is clear.
3. With a fork, whisk the 3 eggs in a separate bowl. Tip into the pan with the rest and a little salt and pepper.
Serve on toast, or I prefer rolled into a wrap and toasted in a panini press.
These little containers are brilliant reminders of part vege in my fridge. Whenever I have the tomato and onion I know I am nearly ready for eggs masala.
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