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Indian
Masala Egg Breakfast Scramble
18 min total8 prep10 cook2 servings270 cal
VegetarianClassicLow-CarbContains egg
Fluffy scrambled eggs cooked with sizzling cumin seeds, onion, tomato, and green chili for a bright, spiced start to the day. Serve with toast or a warm paratha to soak up the juices.
Ingredients
dairy
- 4eggs
produce
- 0.5onion
- 1tomato
- 1green chili
- 1 tspfresh ginger
- 2 tbspfresh cilantro
pantry
- 0.5 tspcumin seeds
- 0.25 tspturmeric
- 1.5 tbspvegetable oil
- 0.5 tspsalt
Steps
- Finely dice the onion, tomato, and green chili; mince the ginger.
- Crack the eggs into a bowl, add a pinch of salt, and whisk lightly until just combined.
- Heat the oil in a nonstick skillet over medium heat until shimmering.
- Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
- Add the onion, ginger, and green chili; sauté 2–3 minutes until the onion softens.
- Stir in the tomato and turmeric, and cook 3–4 minutes until the tomato breaks down and the oil starts to separate.
- Lower the heat and pour in the whisked eggs.
- Gently fold the eggs with a spatula, pulling them from the edges to the center, until softly set, about 2 minutes.
- Remove from heat while the eggs still look slightly glossy — they will finish cooking in the residual heat.
- Taste and adjust salt, scatter with fresh cilantro, and serve immediately with toast or paratha.
Tips
- Let the tomatoes cook down until the raw smell disappears before adding the eggs, or the scramble will taste watery.
- Keep the heat at medium-low once the eggs go in — masala eggs are best soft and creamy, not rubbery.
- Deseed the green chili for a milder scramble, or leave the seeds in for extra heat.
- A pinch of turmeric adds color, but use it sparingly so it does not turn bitter.
