Smoked Salmon with Chilli and Tomato Scrambled Eggs (Anda Bhurji)

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What better way to start the New Year than with an indulgent breakfast combining spicy and smoky flavours. Indians call scrambled eggs, anda bhurji and often add fresh green coriander leaves to their mixture. I have kept the dish as simple as possible with a bit of chilli and tomato.

Serves 2-3

Ingredients:

4 eggs
¼ tsp salt
¼ tsp freshly ground black pepper
1 small onion, finely chopped
1 green chilli, finely chopped
1 tomato, peeled and chopped
70g smoked salmon, cut into thin strips

Preparation:

Whisk the eggs with the salt, black pepper and milk.
Melt the butter in a non-stick saucepan and fry the onion and chilli for 2-3 minutes with a wooden spoon until lightly browned. Add the tomato and fry for a further 3 minutes until the mixture becomes quite thick.

Tip in the eggs and stir continuously over a low heat. As the eggs begin to solidify in the onion and tomato mixture, add the smoked salmon and serve immediately with toast, crumpets or French bread.

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