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Foodie Friday – Spicy Indian-Style Scrambled Eggs

by SirLady on January 11, 2013

This morning we had some left over Chana Masala and Lentils, which inspired us to mix with our scrambled eggs – Yum!

We found a proper recipe from Food & Wine for scrambled eggs Indian-style.

It is  fast, healthy and vegetarian.  Flavored with chile, garlic and ginger, this may become a new morning addiction!


  1. 4 large eggs
  2. 1/4 teaspoon ground cumin
  3. Pinch of turmeric
  4. Kosher salt
  5. 1 tablespoon vegetable oil
  6. 1 small red onion, cut into 1/4-inch dice
  7. 1 small hot red or green chile, seeded and very finely chopped
  8. 1 garlic clove, minced
  9. 1 1/2 teaspoons minced fresh ginger
  10. 1 tomato—halved, seeded and cut into 1/4-inch dice
  11. Pinch of sugar
  12. 2 teaspoons chopped cilantro
  13. Roti (see Note) or toast, for serving
  1. In a medium bowl, whisk the eggs with the cumin, turmeric and 1/2 teaspoon of salt. In a medium nonstick skillet, heat the vegetable oil. Add the onion, chile, garlic and ginger and cook over high heat until the onion just begins to brown, about 3 minutes. Add the tomato, season with salt and the sugar and cook for 1 minute. Reduce the heat to moderately low and pour in the eggs. Cook, stirring constantly, until the eggs are just set, about 1 minute. Fold in the cilantro and serve with roti or toast.
NOTES Roti is a type of unleavened Indian flat bread. You could always substitute with Pita.

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