Chilli Egg

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Crack the 6 eggs into a bowl and season with salt and pepper. Whisk well until fluffy and foamy.
   ▶ ≈0:27
2. 2
   Heat 3 teaspoons of oil in a pan and pour in the whisked eggs. Gently push the mixture from the edges toward the center to create large scrambled egg pieces.
   ▶ ≈0:48
3. 3
   Once the eggs are fully cooked, turn off the heat and transfer the scrambled eggs to a separate plate or bowl.
   ▶ ≈1:26
4. 4
   Add 1 tablespoon of oil to a wide pan or wok and heat over medium flame. Add the finely chopped garlic, followed by the ginger and green chilli. Stir-fry for about 30 seconds.
   ▶ ≈1:35
5. 5
   Lower the flame to medium-low and add the onion cut into wedges and the capsicum cut into wedges. Stir-fry for about 1 minute.
   ▶ ≈1:55
6. 6
   Add 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Kashmiri red chilli powder. Mix well.
   ▶ ≈2:26
7. 7
   Add 1 teaspoon of homemade chilli paste, 1 tablespoon of soy sauce, and 3 tablespoons of tomato ketchup. Mix thoroughly.
   ▶ ≈2:46
8. 8
   Add a little water to cook the vegetables and create a nice sauce consistency. Taste and adjust the seasoning and sauce as needed.
   ▶ ≈3:00
9. 9
   Add the chopped spring onion greens and gently mix in.
   ▶ ≈3:23
10. 10
    Once the sauce has thickened, gently add the scrambled eggs. Mix everything well, ensuring all the egg pieces are beautifully coated with the sauce.
    ▶ ≈3:35
11. 11
    Finish by garnishing with additional chopped spring onion greens. Serve hot, either on its own or as a side dish with fried rice or noodles.
    ▶ ≈4:04