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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

Crack the eggs into a bowl and whisk them thoroughly until the yolks and whites are well combined. Set aside.

Step 2

Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat.

Step 3

Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the finely chopped onion and sauté for 2-3 minutes until they become translucent.

Step 5

Stir in the minced garlic, grated ginger, and finely chopped green chili (if using). Sauté for another minute until fragrant.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle black pepper and freshly chopped cilantro over the scrambled eggs, and give them a quick stir.

Step 10

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

Serving size	(534.6g)

Amount per serving	% Daily Value*
Calories	687.4

Total Fat 48.5g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 744mg	0%
Sodium 2654.9mg	0%
Total Carbohydrate 34.9g	0%
Dietary Fiber 5.7g	0%
Total Sugars 19.0g
Protein 30.0g	0%

Vitamin D 164IU	0%
Calcium 211.4mg	0%
Iron 7.5mg	0%
Potassium 943.0mg	0%

*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.

Source of Calories

Fat: 62.7%

Protein: 17.2%

Carbs: 20.1%