Hmm! this is a popular dish for breakfast but also works well if hungry unannounced guests turn up! This occurred quite frequently during our growing years in Kenya and also at my home in UK. Nowadays the second/third generation can afford hotels, Airbnbs and fancy breakfasts and brunches.
However, we still regularly make unday gunday in our homes for breakfast, they go really well with paronthas and toast – even sour dough bread! My rule of thumb is to allocate one egg per person and then one for luck.
My favourite one as with most of my recipes, is the one made by Mumtaz Begum aka my mummy!! Sharing below…. Enjoy!
Ingredients
- 1 cup finely sliced onions
- 4 tbs cooking oil
- 1 tbs grated fresh ginger
- 1 cup finely cubed fresh tomatoes
- 1 tsp salt
- ½ tsp turmeric
- 1 tbs chillie flakes
- 2 tsp whole cumin
- 2 tsp crushed dry coriander
- 6 eggs
- 4 tbs fresh sliced coriander
- 2 thinly sliced green chillies (optional)
Method
- Put the oil in a wok or saucepan, add the sliced onions, saute together for 2 mins, do not brown the onions.
- Add the ginger, stir for a minute then add the tomatoes, cook together for 2 mins and add salt, turmeric, chillies, cumin and coriander. Mix in and cook for 2-3 minutes.
- Add all the eggs, let the mixture cook together, resist the temptation to break up the eggs, trust me, the dish looks more presentable with the eggs roughly scrambled and not ‘scrambled to death’!
- Gently break the yolks and move the egg mixture around until nearly cooked, switch off heat.
- Garnish with fresh coriander, cover and serve with fresh paronthas or bread of choice.
