INGREDIENTS
For the egg mix:
- 10 eggs
- Salt and pepper to taste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
For the masala mix:
- 2 onions, finely chopped
- 2 to 3 green chillies,
- finely chopped
- 2 tomatoes, finely chopped
- 4 to 6 spring onions, finely chopped (optional)
- 1 red pepper, cut into thin strips
- 3 tablespoons coriander leaves, chopped
- 10-cavity muffin tray
- Oil for basting the tray
METHOD
- Pre-heat the oven to 180°C.
- Baste the muffin tray with oil using a brush.
- Whisk the eggs well. Add the salt and spices listed under the egg mix.
- In a bowl, mix the onions, tomatoes, spring onions and green chillies.
- Divide this mixture equally into the cavities of the muffin tray.
- Pour the egg mixture into each of the muffin moulds.
- Top the mix with strips of red pepper and coriander leaves.
- Bake the muffins in the oven for 20 minutes.
- Serve hot or cold.
Radhika Howarth is a food consultant, nutritionist, digital content creator
and flavour enthusiast. She is the creator of Radikal Kitchen, which stands
for flavours without borders. She is also a food writer and has a column in
iglobalnews.com, a multimedia hub for global Indians. To follow her,
check her Instagram account @Radikalkitchen
