Spicy sausage scrambled eggs with tarka beans
Chef Sabrina Gidda’s spicy scrambled eggs recipe is perfect for a blow-out brunch. Tarka beans (Indian baked beans) are served with sausages and creamy egg. “This is tremendously nostalgic for me,” says Sabrina. “We often had tarka beans when I was growing up and even now I think this is my favourite way to eat baked beans. Nothing here takes too much effort yet it’s outrageously delicious – perfect alongside a stack of hot buttered toast.”
Ingreadient
- 1 tsp ghee or vegetable oil
- ¼ tsp cumin seeds
- 1 onion, chopped
- 1-2 green chillies, sliced
- ½ tsp garlic paste
- 1 tsp ginger paste
- 400g tin baked beans
- ¼ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp salt
- Chopped coriander leaves to serve
- 4 slices bread
- 4 medium free-range eggs
- 2 tbsp whole milk
- ½ tsp chopped green chilli
- ½ tsp salt
- Pinch garam masala
- 30g unsalted butter
- 2 cumberland sausages, skinned
Instruction
- Heat the ghee or vegetable oil in a saucepan over a medium-high heat. Add the cumin seeds and, when they sizzle, add the onion. Cook, stirring, for 5-10 minutes.
- Add the chilli, garlic and ginger and cook for 5 minutes. Add the beans, turmeric, garam masala, salt and 50ml water. Bring to the boil, then turn down the heat to very low and keep warm.
- Meanwhile, beat the eggs, milk, chilli, salt and garam masala together. Melt the butter in a frying pan, add the sausagemeat and fry until golden (about 6-8 minutes). You don’t need to break it into crumbs, just fry it until it is cooked
- Add the egg mixture and scramble to your liking. To serve, toast the bread and top with the eggs. Serve the beans alongside scattered with coriander.
