Scrambled Eggs with Chilli


Sunflower Oil – 2 tblsp
Onion – 1, finely sliced
Chinese Leaves – 225 gms, finely sliced
Corn – 200 gms (canned)
Fresh Red Chilli – 1, small, seeded and finely sliced
Water – 2 tblsp
Eggs – 2, beaten
Salt – to taste
Black Pepper – ground, as required
Deep Fried Onions –  to garnish

1. Heat a deep pan. Add the oil and when it is hot, fry the onion until soft but not browned.
2. Add the chinese leaves and toss the mixture over the heat until well mixed.
3. Add the corn, chilli and water. Cover with a lid and cook for 2 minutes.
4. Remove the lid and stir in the beaten eggs and seasoning. Stir constantly until the eggs are creamy and just set. Serve sprinkled with crisp deep-fried onions.

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