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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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 breakfast treat. Ingredients:
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 |
2 tablespoons butter |
6 eggs, lightly beaten |
3 tablespoons fresh cilantro, chopped |
Directions:
1. Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.
2. In a separate skillet, 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 cilantro.
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