In India this makes a great snack with a stack of chapatis and a dab of chilli garlic relish. But, more importantly, it’s fabulous for breakfast, and since not many people will have gone for breakfast to an Indian restaurant in the UK, it might come as a very pleasant surprise. Recipe © Rick Stein’s India, BBC Books. Find more recipes at
  • Serves: 2-3


  1. Heat the oil in a frying pan over a medium heat and fry the onions for 10 minutes until golden brown. Add the chillies and black pepper and fry for 2 minutes. Stir in the tomatoes and cook, uncovered, for 5–10 minutes until the tomatoes have softened and reduced to a jammy consistency.
  2. Lower the heat slightly and add the beaten eggs to the pan. Cook for 2–3 minutes without stirring, then gently lift and turn them in the pan. Continue cooking, folding once or twice more, until almost set, then sprinkle over the cumin and fold through. Finish with the chopped coriander and serve with warm chapatis.