Indian Scrambled Eggs
Elevate your breakfast game with Indian Scrambled Eggs, a vibrant twist on a classic comfort food. Packed with the bold flavors of cumin, turmeric, and coriander, this dish is a quick and flavorful way to start your day. Freshly grated ginger, garlic, and green chili infuse every bite with a subtle heat and aromatic depth, while juicy tomatoes and caramelized onions add a touch of sweetness. The eggs are cooked to soft perfection, folded into a fragrant masala base, and finished with a garnish of fresh cilantro. Ready in just 20 minutes, this wholesome, protein-rich dish pairs beautifully with toasted bread, chapati, or can even be enjoyed on its own. Perfect for breakfast, brunch, or a light lunch, these Indian-style scrambled eggs are a deliciously easy way to add spice to your meals.
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Recipe Information
Ingredients
- 4 pieces eggs
- 1 medium, finely chopped onion
- 1 medium, finely chopped tomato
- 1 small, finely chopped green chili
- 1 teaspoon, freshly grated ginger
- 1 teaspoon, minced garlic
- 0.25 teaspoons turmeric powder
- 0.5 teaspoons coriander powder
- 0.25 teaspoons (optional) red chili powder
- 2 tablespoons, finely chopped fresh cilantro
- 0.5 teaspoons cumin seeds
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoons, freshly ground black pepper
- 1 tablespoon oil
Instructions
Crack the eggs into a bowl, add a pinch of salt, and whisk until the yolks and whites are fully combined. Set aside.
Heat the oil in a non-stick pan or skillet over medium heat.
Add cumin seeds to the heated oil and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté for 2-3 minutes until softened and lightly golden.
Stir in the grated ginger, minced garlic, and chopped green chili. Cook for 1 minute until the raw smell disappears.
Add the chopped tomato, turmeric powder, coriander powder, and optional red chili powder. Cook for 2-3 minutes until the tomatoes soften and the mixture becomes aromatic.
Reduce the heat to low and pour the whisked eggs into the pan. Allow the eggs to cook undisturbed for about 20-30 seconds.
Using a spatula, gently fold the eggs into the tomato-onion mixture, stirring frequently to scramble. Continue cooking until the eggs are just set but still soft, about 2-3 minutes.
Sprinkle freshly ground black pepper, half of the chopped cilantro, and mix well.
Taste and adjust salt, if needed.
Remove the pan from heat and garnish with the remaining chopped cilantro.
Serve hot with toasted bread, chapati, or as is for a delicious and satisfying meal.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 18.6 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 910 mg | 19% | |
*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.
