Spicy Scrambled Eggs is a savory egg dish that can be whipped up in less than ten minutes. It is not only great for a hearty breakfast but also as a snack anytime. This recipe calls for whisked eggs that are cooked with onions, tomatoes, and spices and are garnished with cilantro.
Eggs for breakfast are one of the best ways to start your day. The sheer versatility of the egg in terms of preparation is simply astounding. There are so many ways to prepare and enjoy eggs. For both my kids who are in college, the Spicy Scrambled Eggs is a go-to breakfast or sometimes even a dinner option. All they have to do is whisk the eggs with some milk and start sautéing the onions, green chilis, and tomatoes. Gently pouring the egg mixture on top of the vegetables and adding dashes of spices completes this dish in a few minutes.
Other add-ons:
- broccoli florets
- sliced cabbage
- chives
- scallions
- minced ginger
- peppers
- grated carrots
How to make Spicy Scrambled Eggs:
- Heat olive oil in a medium sized egg pan. On low heat, sauté the garlic for a few seconds.
2. Sauté the chopped onion for a minute or until tender and translucent on medium heat.
3. Toss in the tomatoes and sauté until they become soft and mushy.
4. Add the spices and salt to the eggs and whisk with milk. Pour in the egg mixture and allow it to cook on low heat.
5. Flip the eggs over and scramble by breaking them up. Cook for a minute or until the egg mixture is not jiggly but firm yet fluffy. Garnish with cilantro and serve hot.
1. Cook the eggs on low to medium heat. Cooking the eggs on high heat will brown the eggs faster but will have a burned taste.
2. The addition of cream is not essential, although even milk is optional.
3. The egg mixture for the Spicy Scrambled Eggs need not be overcooked. There is no need to press down on the egg mixture while cooking. You want the air bubbles to give it a fluffy texture.
4. Minced ginger can also be added for flavor along with ground peppercorns.
5. Minced added is added for additional flavor. Season the olive oil with garlic for a few seconds on low heat and do not brown the garlic.
Storage:
Spicy Scrambled Eggs taste best when consumed hot and is freshly prepared. You could refrigerate it for a day or two. Serve this dish with toasted bread or stuff it in pita bread for a quick sandwich.
Other egg-based recipes that you will love:
Spicy Scrambled Eggs
Equipment
- 1 egg pan nonstick
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 clove garlic minced
- 1 onion chopped
- 1 tomato chopped
- 4 egg whisked
- 2 tablespoon milk whisked
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- ⅓ teaspoon salt
- 4 sprig cilantro chopped, garnish
Instructions
- Heat olive oil in a medium egg pan. On medium heat, sauté the garlic for a few seconds.
- Add the onion and sauté for a minute or until tender and translucent.
- Toss in the tomatoes and sauté until they become soft and mushy.
- Add the spices and salt to the eggs and whisk with milk. Pour in the egg mixture and allow it to cook on low heat.
- Flip the eggs over and scramble by breaking them up. Cook for a minute or until the egg mixture is not jiggly but firm yet fluffy. Garnish with cilantro and serve hot with toasted bread.
Notes
- Please refer to the blog post for other add-ons to this dish.
- Whisk the eggs with a fork until bubbly without lumps of spices. The eggs need not be whisked to a froth.
Nutrition
this looks good- I was thinking of making something like this. it is now our regular breakfast on weekends. i add chopped zucchini to the eggs.
super quick and easy, thanks!
super easy weeknight dinner! thanks!
Thanks, Abby!