Scrambled Eggs Indian Style
Wake up your taste buds with Scrambled Eggs Indian Style—an irresistible twist on classic scrambled eggs, infused with bold spices and vibrant aromatics. This quick and easy recipe transforms fresh eggs into a flavorful dish by combining finely chopped onion, juicy tomato, and a hint of green chili for just the right amount of heat. A sprinkle of turmeric, red chili powder, and ground cumin infuses rich, warm flavors, while fresh cilantro adds a refreshing finish. Perfectly soft and creamy, these spiced scrambled eggs come together in just 20 minutes, making them an ideal choice for a hearty breakfast or a quick, satisfying meal. Serve this Indian-style treat with toasted bread, warm chapati, or even tucked into a wrap for a deliciously versatile dish that’s sure to impress.
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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, finely chopped Cilantro (fresh coriander)
- 0.25 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons (adjust to taste) Salt
- 0.25 teaspoons (optional) Black pepper
- 2 tablespoons Cooking oil or ghee
Instructions
Crack the eggs into a bowl and beat them well with a fork or whisk. Set aside.
Heat a skillet or non-stick pan over medium heat. Add the cooking oil or ghee and let it warm up.
Add the chopped onion to the pan and sauté until it turns translucent, about 2 minutes.
Stir in the chopped green chili and cook for another 30 seconds to release its flavor.
Add the chopped tomato and sauté until it softens and the oil starts separating from the mixture, about 3-4 minutes.
Sprinkle in the turmeric powder, red chili powder, ground cumin, and salt. Mix well to combine the spices with the onion and tomato mixture.
Reduce the heat to low and pour in the beaten eggs. Let them cook undisturbed for a few seconds until they start to set at the bottom.
Gently stir and fold the eggs with a spatula, ensuring they cook through but remain soft and creamy. This should take about 1-2 minutes.
Once cooked to your desired consistency, remove the scrambled eggs from the heat. Sprinkle freshly chopped cilantro over the top and mix it in.
Serve hot with toasted bread, chapati, or as a filling for a roll.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 842 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.
