Burmese scrambled egg curry

A quick and easy curry for weeknight dinners.

This recipe was originally published on the Taste of Harmony website.

Preparation time: 10 minutes. Cooking time: 20 minutes. Serves four people.

Ingredients

• 8 eggs
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 garlic clove, chopped
• 1 tsp ginger paste
• 3 tbsp vegetable oil
• 1 tbsp sweet paprika
• ½ tsp turmeric powder
• Salt and pepper to taste
• Cooked rice, to serve
• Coriander for garnishing

Method

1. Heat the vegetable oil in a pan until sizzling hot.
2. Add the onion, garlic and ginger paste. Fry until the vegetables are soft.
3. Add the chopped tomatoes.
4. Add sweet paprika, turmeric powder, salt and pepper.
5. Cook for 15 minutes until soft and smooth.
6. Crack the eggs into the pan and stir gently to split the yolks.
7. Cook until eggs are ready.
8. Take the pan off the stove.
9. Serve on rice and garnish with coriander.