Indian Spicy Scrambled Eggs
Add a bold and flavorful twist to your breakfast with Indian Spicy Scrambled Eggs, a vibrant dish bursting with aromatic spices and fresh ingredients. This quick and easy recipe combines fluffy, perfectly cooked eggs with sautéed onions, tomatoes, cumin, and a medley of traditional Indian spices like turmeric, red chili powder, and coriander. Enhanced with hints of garlic, ginger, and a dash of green chili for optional heat, these scrambled eggs are finished with a sprinkle of fresh cilantro for a bright, herbaceous touch. Ready in just 20 minutes, this protein-packed, one-pan dish makes an excellent choice for a hearty breakfast, a quick brunch, or even a satisfying side. Pair it with warm toasted bread or soft rotis for a meal that's as comforting as it is indulgently flavorful.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 finely chopped (optional) Green chili
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 2 tablespoons, chopped Fresh cilantro (coriander leaves)
- 0.5 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
Crack the eggs into a bowl and whisk them thoroughly until the yolks and whites are well combined. Set aside.
Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion and sauté for 2-3 minutes until they become translucent.
Stir in the minced garlic, grated ginger, and finely chopped green chili (if using). Sauté for another minute until fragrant.
Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook for 3-4 minutes, stirring occasionally, until the tomato softens and the spices blend into a thick masala base.
Lower the heat slightly, and pour the whisked eggs into the pan. Let the eggs cook undisturbed for a few seconds until they start to set around the edges.
Using a spatula, gently stir and scramble the eggs, mixing them with the masala. Continue cooking for 2-3 minutes, stirring frequently, until the eggs are cooked through but still soft and moist.
Sprinkle black pepper and freshly chopped cilantro over the scrambled eggs, and give them a quick stir.
Turn off the heat and transfer the Indian Spicy Scrambled Eggs to a serving plate. Serve hot with toast, roti, or as a side dish.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 19.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 943 mg | 20% | |
*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.
