Ekuri Spicy Scrambled Eggs
Turn your breakfast into a bold and flavorful experience with Ekuri Spicy Scrambled Eggs, a vibrant fusion of Indian-inspired spices and classic scrambled eggs. This quick and easy recipe combines fluffy, delicately whisked eggs with aromatic sautéed onions, garlic, and a touch of green chili for just the right amount of heat. The addition of turmeric, cumin, and red chili powder elevates the dish with warm, earthy flavors, while fresh coriander leaves add a burst of freshness. Ready in under 20 minutes, these creamy scrambled eggs are perfect served with warm flatbreads, buttery toast, or even a side of steamed rice. Whether you're looking for a spiced-up breakfast or a quick savory snack, this protein-packed dish is guaranteed to delight your taste buds.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium, finely chopped onion
- 1 medium, finely chopped tomato
- 1 small, finely chopped green chili
- 2 tablespoons, chopped fresh coriander leaves
- 2 cloves, minced garlic
- 0.25 teaspoons turmeric powder
- 0.25 teaspoons red chili powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons black pepper
- 1 tablespoon cooking oil
- 0.5 tablespoons butter
Instructions
Crack the eggs into a bowl and whisk them well until they are light and fluffy. Set aside.
Heat the cooking oil in a medium-sized non-stick pan or skillet over medium heat. Add the butter and let it melt.
Once the butter has melted, add the finely chopped onion and sauté for 2-3 minutes until translucent and slightly golden.
Stir in the minced garlic and finely chopped green chili. Cook for about 1 minute until fragrant.
Add the finely chopped tomato to the pan. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and break down into the mixture.
Sprinkle in the turmeric powder, red chili powder, ground cumin, salt, and black pepper. Stir well to combine and cook for an additional 30 seconds to toast the spices.
Reduce the heat to low and pour the whisked eggs into the pan. Stir gently and continuously with a spatula, folding the eggs as they cook to ensure a soft, creamy texture.
Once the eggs are about halfway cooked, sprinkle the chopped fresh coriander leaves over the top and gently incorporate them into the eggs.
Cook the eggs until they are just set but still soft and moist. Avoid overcooking as the eggs will continue to cook slightly even after being removed from the heat.
Remove the pan from the heat and serve immediately. Enjoy your Ekuri Spicy Scrambled Eggs with warm flatbreads, toast, or steamed rice.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 760 mg | 254% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 18.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
