Bobby’s Scrambled Eggs Curry

Scrambled Eggs Curry

Make scrambled eggs with a slight variation, curried, spicy and delicious!

Ingredients:
3 eggs.
1 onion, finely chopped.
2 tomatoes, blanched and chopped.
Season with salt and pepper.
2 tbsp. cartwright curry powder.
A handful of chopped coriander.

Method:
In a pan, heat some oil.
Add the onions and saute until transparent.
Add the chopped tomatoes and simmer until soft.
Add the spices and chopped coriander. Stir to mix.
Whisk your eggs with a little milk and pour into the pan.
Using a fork mix and mix to avoid the mixture turning into an omelet.
When the egg is cooked but not dry, it must still be a little moist remove from the oven and fill your vetkoek.

Ingredients for the boiled egg curry:
3 boiled eggs, chopped.
2 tbsp. cartwrights curry powder.
Season with salt and pepper.
1 onion finely chopped.

Method:
Heat some oil in a pot.
Add the onions and saute until transparent.
Add the spices and seasoning and stir to coat everything.
Add a little water to create a nice thick gravy.
Add chopped up boiled eggs and mix to combine everything.
Allow simmering on a low heat for 5 minutes to allow the spices to infuse into the egg.
Remove from the heat and fill your vetkoek.

Prepared, tried and tested Bobby Swanson

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