My favourite, spicy scrambled eggs

Its been a busy few weeks, hence the lack of posts.  I have been working away in the background, just finished the writing and photography for the article to be published in June for Taste magazine so look out for that in the shops soon!

With the children back at school this week, I get few minutes of breathing space.... I love  school holidays with my children, but they are all encompassing, and life revolves around them, so writing or doing anything for myself is put on the back burner.

Having just finished writing my blurb for the article, it got me thinking to my days growing up in Malawi. We used to be picked up from school at lunchtime and brought home for a hot tasty lunch, and then dropped off for the afternoon session.

Lunches would be light, but always cooked, and served with roti.  I cant ever remember eating a sandwich for lunch until we moved to the UK!

This is one of those simple lunches we used to have.  Perfect for an easy evening meal during the week.

You will need 1-2 onions finely sliced ( you can also add spring onions)
Butter/ghee or oil
2 eggs per person (in this case 8)
1/2 Tsp salt
1/2 Tsp Chilli powder
1/4 Tsp Cumin
1/4 Tsp coriander powder
1/4 Tsp Garam Masala
pepper to taste
Splash  of milk
handful of chopped coriander

Heat oil in a saucepan with a lid, add sliced onions, and cook until soft and  very slightly coloured, meanwhile whisk eggs with all the spices and milk and coriander and add to the onions, keep stirring on a low- medium heat until the eggs start to scramble, put the lid on for 5-7 min until the eggs are cooked, careful not to catch the bottom of the pan.

Serve with hot rotis!

Enjoy!

Till next time

Ashia