This recipe is one I picked up on my trip to India last year after seeing it being cooked almost everywhere we went. It’s firmly become the way I’ve been cooking omelettes since. There’s something about the smell of frying chillies, onions and eggs that makes for the perfect breakfast combination for me. I’ve used both fresh and pickled chillies in this recipe before, they both work well for me (and are a good way of using up those pickled chillies you may have lurking at the back of your cupboard). If you’re not good with spice however, start off with a little less than a quarter.

If you don’t fancy this for breakfast, I’d recommend this as a quick and easy lunch option too.

Makes one omelette

Ingredients

2 eggs
¼ or ½ fresh chilli (pickled works well here too)
¼ tsp chilli powder
½ small white onion
¼ tsp turmeric
Salt
Pepper
2-4 small tomatoes
Optional: Coriander

1. Heat a pan with some oil on a low-medium heat. Finely dice your onion, tomatoes and chilli. You want them to be small to allow for equal cooking time. Feel free to use as much or as little chilli but it really does make the dish.

2. Whisk your eggs until nice and fluffy then mix in your turmeric, chilli powder, salt and pepper. Add to your heated pan and continue to stir gently/fold whilst it cooks.

3. Once cooked at the bottom, allow to cook without moving it around. If using, sprinkle your chopped coriander here too.

4. I’ve had this recipe with cheese sprinkled inside and folded so if you fancy, you can do that here too. If not, just fold it over and continue to cook until nice and golden brown.

5. Then it’s time to serve. This is traditionally eaten with parathas (an Indian flatbread) but toast works just as well here too.

[Cover Image is from Maunika Gowardhan and is just a representation of what this dish could look like.]