Chef Sabrina Gidda’s spicy scrambled eggs recipe is perfect for a blow-out brunch. Tarka beans (Indian baked beans) are served with sausages and creamy egg. “This is tremendously nostalgic...
Chef Sabrina Gidda’s spicy scrambled eggs recipe is perfect for a blow-out brunch. Tarka beans (Indian baked beans) are served with sausages and creamy egg. “This is tremendously nostalgic for me,” says Sabrina. “We often had tarka beans when I was growing up and even now I think this is my favourite way to eat baked beans. Nothing here takes too much effort yet it’s outrageously delicious – perfect alongside a stack of hot buttered toast.”
Heat the ghee or vegetable oil in a saucepan over a medium-high heat. Add the cumin seeds and, when they sizzle, add the onion. Cook, stirring, for 5-10 minutes.
Add the chilli, garlic and ginger and cook for 5 minutes. Add the beans, turmeric, garam masala, salt and 50ml water. Bring to the boil, then turn down the heat to very low and keep warm.
Meanwhile, beat the eggs, milk, chilli, salt and garam masala together. Melt the butter in a frying pan, add the sausagemeat and fry until golden (about 6-8 minutes). You don’t need to break it into crumbs, just fry it until it is cooked
Add the egg mixture and scramble to your liking. To serve, toast the bread and top with the eggs. Serve the beans alongside scattered with coriander.