Eggs Bhurji
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Ingredients
1 tbsp butter
1/2 cup finely chopped onion
1 tbsp minced ginger
1/2 tsp salt and pepper
8 eggs
1 tbsp mild or medium curry paste
1/2 cup peas
1 plum tomato, seeded and diced
1 red Thai chilli pepper, seeded and finely diced (optional)
Directions
Melt butter in large non-stick pan set over medium heat. Add onion, ginger, salt and pepper. Cook, stirring often until softened, about 5 minutes. Whisk eggs with curry paste and pour into pan.
Scatter peas, tomato and chili pepper (if using) over eggs. Cook until starting to set on bottom, about 2 minutes. Cook, stirring constantly until small curds are set, but still tender, about 3 minutes.