Spicy tiffin eggs
Description
A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic
Ingredient
- 6 eggs
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1/4 cup chopped coriander
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- Salt and pepper to taste
Direction
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, beat the eggs until well combined. Season with salt and pepper to taste.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and bell peppers and cook for 3-4 minutes until they start to soften.
4. Add the chili powder and cumin powder to the skillet and stir well. Cook for another 1-2 minutes.
5. Pour the beaten eggs over the onion and bell pepper mixture in the skillet. Stir gently to evenly distribute the ingredients.
6. Let the eggs cook for 2-3 minutes on the stovetop, until the bottom starts to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are set and lightly golden on top.
8. Meanwhile, mix the chopped coriander with a pinch of salt and pepper in a small bowl.
9. Once the eggs are cooked, remove the skillet from the oven and let it cool for a few minutes.
10. Cut the tiffin eggs into squares or wedges and serve hot, garnished with the coriander mixture. Enjoy your delicious and spicy tiffin eggs!
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