Masala Scrambled Eggs
Spicy, fluffy scrambled eggs with an Indian twist.
⏱️ 15 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 8g carbs🥑 20g fat🌾 2g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🧅¼ cup onion, finely chopped
- 🍅¼ cup tomato, finely chopped
- 🌶️1 tbsp green chili, minced
- 🧄½ tsp ginger-garlic paste
- 🟠¼ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🍂½ tsp garam masala
- 🧈1 tbsp ghee or butter
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- Do not overcook the eggs; they should remain moist and creamy.
- Adjust the amount of green and red chili to your preferred spice level.
- For extra richness, add a splash of milk or cream to the eggs before whisking.
Method
- 1Whisk eggs with a pinch of salt until well combined and slightly frothy.
- 2Heat ghee or butter in a non-stick pan over medium heat. Add chopped onions and sauté until translucent.
- 3Add green chili, ginger-garlic paste, and tomatoes. Cook until tomatoes soften and the mixture forms a paste.
- 4Stir in turmeric powder, red chili powder, and garam masala. Cook for 30 seconds until fragrant.
- 5Pour in the whisked eggs and let them sit undisturbed for about 30 seconds until the edges start to set.
- 6Gently push the cooked edges towards the center, stirring and scrambling until the eggs are cooked to your desired consistency.
- 7Remove from heat, stir in fresh cilantro, and adjust salt if needed.
- 8Serve immediately with toast or paratha.