Title: Spicy eggs
 Categories: Eggs, Brunch, Main dish
      Yield: 2 Servings
 
     25 g  Butter
           -OR sunflower margarine
      2    Spring onions
           -- finely sliced
      1 ts Garam masala
      2    Tomatoes; skinned
           - and very finely chopped
      1 ts Turmeric (more if desired)
      3    Eggs; beaten
           Salt and pepper
           Coriander leaves to garnish
 
  This is a kind of scrambled eggs 'Indian Style': a stir-fry of spring
  onions and tomatoes is flavoured with garam masala and turmeric, and
  then the eggs are scrambled into the mixture. Lovely with chapatis
  and a mixed salad.
  
  Melt the butter or margarine in a heavy-bottomed saucepan and soften
  the spring onions over a gentle heat for 4-5 minutes. Then add the
  garam masala and the chopped tomatoes and cook for a further 3-4
  minutes. Season with the turmeric, salt and pepper and mix well, then
  pour in the eggs and begin to scramble them, stirring with a fork.
  When the eggs are lightly set but still moist - not dry and
  overcooked - serve at once on warm plates with a mixed salad and
  chapatis, garnished with fresh coriander leaves.
  
  To skin tomatoes:
  
  Put the tomatoes into a bowl and cover with boiling water. Leave to
  stand for 3-4 minutes, then the skin will peel off easily with a
  sharp knife.