Indian-style Scrambled Eggs (for one)


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

It took me a long time to get to the point where I was okay with eating eggs. For me, it's all about how to disguise them, so quiche, souffle and scrambled eggs are good, but a bald-faced fried egg is the quickest way to initiate my gag reflex. My husband takes so much pleasure from eating his egg in a basket dish at the cottage, that I'm almost jealous, but not enough to eat it. I most often eat eggs scrambled for breakfast and I usually mix in cheddar cheese, which really isn't the healthiest way to eat eggs.

I was so thrilled to see this fabulous recipe for an Indian spiced version of scrambled eggs on one of my favourite food websites Limes & Lycopene, that I had to make it right away. I had a jar of mixed Indian spices left over from my butter chicken recipe so I didn't have to haul a bunch of stuff out of my cupboard and measure, which is a huge help when you are cooking breakfast. I tossed in some fresh spinach and cilantro along with my home-canned tomatoes and then put it on a tortilla, rather than toast which is called for in the recipe, and had an entirely delightful meal.


2 teaspoons olive oil
1/4 onion, finely chopped
2 eggs
Pinch of turmeric
Pinch of chilli powder
Pinch of ground cumin
Pinch of garam masala
1 cm piece of fresh ginger, slightly finely chopped
1 medium tomato, or 5 cherry tomatoes, roughly chopped
Large handful of greenery, washed & very roughly torn


  1. Heat a non-stick frying pan over a medium-high heat. Add the olive oil and when this is hot, but not smoking, add the onion. Stir and fry until the onion is lightly browned at the edges, about 5 minutes.
  2. While the onions are cooking break the eggs into a bowl. Add the spices and season with salt and pepper. Whisk together until just combined.
  3. Add the ginger and tomato to the onion. Stir and cook for a few seconds. Turn the heat down to medium-low and add the eggs. Stir the eggs gently, until they form thick, soft curds. Just before they set add in the greenery and stir through so it just wilts. Serve immediately on a slice of wholegrain toast.

    From the website Limes & Lycopene

This recipe appears in: Eggs & Omelets
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