Egg Bhurji with Peas
Makes 1 serving

INGREDIENTS
3 large, about 165 g Egg
60 g Onion
80 g Tomato
60 g Frozen peas (From frozen. They only need the last two minutes.)
8 g Rapeseed oil
A small piece, grated Fresh ginger
Half a green chilli, chopped Fresh red chilli
A quarter teaspoon Ground turmeric
Half a teaspoon Garam masala
A handful, chopped Fresh coriander
To taste Salt

METHOD
1. Fry the finely chopped onion in the oil over a medium heat for five minutes until golden, then add the ginger, chilli and turmeric for thirty seconds.
2. Add the chopped tomato and cook for three minutes until it breaks down, then the peas and salt for two minutes more.
3. Beat the eggs, pour them in and stir continuously over a low heat until they are in small soft curds. Take off the heat before they dry.
4. Stir in the garam masala and coriander and serve.

Contains eggs.

RECIPE NOTES
Bhurji is drier and more broken up than a Western scramble; keep stirring and the curds stay small. It is usually eaten with a roti, which would add about 120 kcal.
Peas are not traditional but they are 47 kcal of something green in a dish that otherwise has none.

Full recipe: https://www.getfuel8.com/recipes/egg-bhurji-peas
