- Dish type
Eggs are scrambled with red and green peppers, jalapeno peppers and chilli powder in this Mexican-inspired brunch dish.
13 people made this
- 2 eggs
- 85g diced onion
- 60ml milk
- 2 tablespoons diced green pepper
- 2 tablespoons diced red pepper
- 1 jalapeno pepper, seeded and diced
- 2 teaspoons Mexican chilli powder
- 1 teaspoon onion granules
- 1/2 teaspoon ground cumin
- 1 dash ground cinnamon
- salt and freshly ground black pepper to taste
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Whisk eggs together in a bowl. Mix in onion, milk, green pepper, red pepper, jalapeno pepper, chilli powder, onion granules, cumin, cinnamon, salt and pepper.
- Heat a large pan over medium-high heat; lightly grease with oil. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
by Margot Reyskens
I liked it. I didn't have jalapeno pepper nor onion powder, and I even was out of black pepper. So I wasn't blown away, not sure if it was due to lack of ingredients, or due to the cumin. I would give it a second try.-17 Jan 2018
Spicy Indian-Style Scrambled Eggs
Sarah Woodward, an English food and travel writer, brings traditional French cooking to life in her book The Food of France, which is peppered with lovely essays on the different regions of France, each accompanied by classic recipes. Since she travels constantly, Woodward turns to these spicy, creamy scrambled eggs as comfort food when she's back home in London. Flavored with chile, garlic and ginger, they're absolutely addictive. Great Comfort Food Recipes
Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chili and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
In a 10-inch nonstick skillet, heat oil over medium-high heat, until shimmering. Add onions and stir until softened, about 1 minute. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 1 minute.
Add green chillies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
Turn the heat to low. Add eggs and salt, and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high, and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining coriander and a teaspoon of butter. Serve with lightly toasted bread.
Ingredients of Spicy Scrambled Eggs
- 2 egg
- 1 tomato
- 2 teaspoon vegetable oil
- 1 dry red chili
- 1 onion
- 1 pinch turmeric
- 1 green chilli
- salt as required
- 1 tablespoon coriander leaves
How to make Spicy Scrambled Eggs
Step 1 Beat the eggs with salt
Break the eggs in a medium-sized bowl and beat them well. Add salt to taste and mix well.
Step 2 Chop the veggies
Chop the onions, tomatoes, green chilli, dry red chilli and add coriander leaves and turmeric powder.
Step 3 Sauté onions and then fry chillies with it
Now, place a pan over a medium flame and pour oil into it. Once the oil is hot enough, add chopped onions and saute until they turn golden brown. Now, in the same pan add chopped green chilli, dry red chilli along with turmeric powder and stir well.
Step 4 Add beaten eggs in it and cook scrambled eggs
Then, add chopped tomatoes to the same pan and mix well. Afterwards, add salt to taste and stir well. After a minute or two, add the beaten eggs and stir continuously. Garnish the scrambled eggs with coriander leaves and transfer them to a bowl. Serve with roti, rice or bread.
'Nduja Scrambled Eggs Recipe
Why It Works
- Slowly cooking and constantly stirring eggs over low heat yields creamy scrambled eggs with delicate curds.
- The soft spreadable texture and high fat content of 'nduja allows it to easily emulsify and meld with soft-scrambled eggs.
Recently, we've been talking up spicy, salty, porky 'nduja and how well-suited it is to enhancing quick and easy weeknight dinner recipes, like a white bean stew or a pot of steamed mussels. Here, we turn the tables and add our favorite Calabrian sausage to a no-rush weekend cooking recipe: soft-scrambled eggs.
'Nduja's high fat content, which gives it its soft, spreadable texture, also allows it to easily emulsify and meld into the creamy curds of scrambled eggs. As the eggs cook slowly and gently over low heat, they take on a vibrant orange-red hue and floral heat from the Calabrian chilies that flavor the sausage. The savory richness from the pork fat is balanced by the sausage's fermented tang, for a bright, funky finish. The next time your loved ones request bacon and eggs for breakfast, make 'nduja scrambled eggs instead.
- Serving Size: 1 (263.6 g)
- Calories 334.4
- Total Fat - 20.6 g
- Saturated Fat - 8.4 g
- Cholesterol - 442.4 mg
- Sodium - 729.5 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 3 g
- Sugars - 6.4 g
- Protein - 24.4 g
- Calcium - 133.3 mg
- Iron - 3.6 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.1 mg
Beat the eggs, cottage cheese and mixed herb together.
Heat a lightly oiled skillet, medium heat, and stir fry the onions, jalapeno & mushroom (if using) for about 3 minutes.
Pour in the eggs keep temperature to moderate.
As the eggs startto cook gently stir them, repeat until they are just firm.
1. Recipe: How to make Parsi-style Akuri
Akuri pav recipe Image Credit: Stefan Lindeque/Gulf News
Preparation time: 10 minutes
Cooking time: 5 minutes
- 3 large eggs (brown or white)
- 1 cup onions (chopped)
- 1 cup tomato (chopped)
- ½ cup potato (boiled, diced and lightly fried)
- 1tbsp chopped coriander leaves
- Green chillies (chopped, to taste)
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- Salt to taste
- Cooking oil like vegetable or sunflower oil
1. Heat around 1 tablespoon oil in a pan and add chopped onions.
2. Fry slightly on medium-high flame till the onions change colour. Now, add the tomato, sauté on medium flame, toss in the potato cubes, and mix for a few seconds.
3. Next, add the salt, turmeric powder, cumin powder, and red chilli powder and mix.
4. Add the chopped green chilli and coriander leaves.
5. Break three eggs into the mix and using a spatula or cooking spoon, scramble it to mix well with the other ingredients on medium-high flame.
Make sure to remove the pan from the flame before the scrambled eggs start looking dry, akuri is supposed to have a slighlty wet texture.
Serve with warm pav (or Pao, Portuguese word for bread), generously coated with butter to make bun maska (bun with butter).
- Crack four eggs into a bowl, add 30ml (2 tbsp) of milk and a pinch of salt and black pepper.
- Beat the mixture lightly with a whisk or fork.
- Melt 1 tbsp of butter in a medium size fry pan on a low heat and when it starts foaming, pour in the eggs and leave to set for 60-90 seconds.
- Using a spatula, gently pull the eggs from the edges of the pan into the centre. Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the centre. This gentle pulling towards the centre of the pan makes lovely, light ribbons of egg.
- Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two so the egg can gently finish cooking in its own heat.
Perfect Microwave Scrambled Eggs
Making perfect scrambled eggs is also possible in the microwave. This recipe is for one person.
- Crack two eggs into a microwave safe bowl or jug, add 15ml (1 tbsp) of milk and a pinch of salt and black pepper.
- Beat the mixture lightly with a whisk or fork.
- Microwave on high for 30 seconds, remove, and stir with a fork to break up the curd
- Microwave on high for another 30 seconds, remove, and stir to break up the curd
- Microwave on high for a final 20 seconds, run the fork around the edge of the bowl and remove to serve.
Perfect Creamy Scrambled Eggs
This version substitutes cream for milk and is great if you want really creamy scrambled eggs.
This is the same as the frying pan method above, just replace the milk with 1/4 cup of cream and add 1/2 cup of finely grated parmesan and 1 tbsp of chopped fresh chives to the mixture before beating.
What to serve with Desi scrambled eggs?
Whether you make khagina (khageena), or ande ki bhurji, or akoori the versatility of these dishes is that they can be served with any style of bread, be it South Asian style bread or Western style bread. Serving options include chapati, roti, naan, paratha, bread and croissants. If I am having a lazy weekend breakfast, I like to serve khagina with air fryer paratha, and on the side I have a cup of steaming chai or a refreshing glass of lassi. On the weekdays, I prefer to keep it simple with simple sliced bread. I also love having khagina (or khageena) for dinner – it’s a perfect ‘breakfast for dinner’ option and on those occasions, I like to serve naan or roti on the side. In case you are having these Desi scrambled eggs for lunch, they also taste delicious in a sandwich with a slice of cheese – use sandwich bread or a croissant.
Some other breakfast or brunch recipes that you can try are:
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
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