Indian · Breakfast
Spiced Scrambled Eggs
Scrambled eggs cooked over low heat with onion, tomato, green chili, turmeric, and cumin, finished with cilantro. Known in Indian homes as masala eggs or akoori-style eggs, the dish stays soft and slightly wet, seasoned through rather than just topped, and is served hot with buttered toast or paratha.
$2
6 minsPrep
7 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
276Calories
17.9gProtein
20.2gFat
5.4gCarbs
2.6gSugar
1.1gFiber
346mgSodium
594mgChol
7.9gSat Fat
349mgPotassium
80mgCalcium
2.5mgIron
1.4mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Crack the eggs into a bowl, season with salt, and whisk with a fork until yolks and whites are fully combined and slightly frothy.
2
Sweat
Melt ghee in a nonstick pan over medium-low heat, add onion and green chili, cook 2 minutes until the onion turns translucent.
3
Sauté
Stir in tomato, turmeric, and cumin; cook medium-low heat 2 minutes until tomato softens and the raw spice smell fades.
4
Scramble
Pour whisked eggs into the pan, reduce to low heat, gently push with a spatula for 2 to 3 minutes until soft curds form that are just set but glossy.
5
Finish
Scatter cilantro over the eggs and fold through once off the heat, then transfer to a warm plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (200g)
- 2 tsp2 tsp ghee
- 11 small onion (120g)
- 11 small tomato (120g)
- 22 green chili
- 1/2 tsp1/2 tsp turmeric
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp cilantro
- salt, to taste
