Spicy Scrambled Eggs
Spicy Scrambled Eggs is a bold twist on the classic breakfast dish. Soft, creamy eggs are whisked with milk and cooked with onion, tomato, and spices until set. The richness of the eggs is balanced by the subtle heat of the aromatic chili powder, ground cumin, and peppercorns. Garnished with fresh cilantro, this savory dish comes together in less than seven minutes!
Equipment
- 1 egg pan nonstick
Ingredients
- 1 tbsp olive oil extra virgin
- 1 shallot finely chopped
- 1 tomato chopped
- 2 egg
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp ground peppercorn
- ¼ tsp salt
- 1 tbsp milk optional
- 4 sprig cilantro chopped, garnish
Instructions
- Prepare the ingredients.
- Heat olive oil in a medium egg pan. On medium heat, sauté the onion for a minute or until tender and translucent. Toss in the tomato, and sauté for 2 minutes or until it becomes soft and mushy.
- In a bowl, add the spices, salt, and milk to the eggs and whisk until slightly frothy. Pour the egg mixture into the pan and allow it to cook on low heat. Scramble the egg mixture by breaking it up. Cook for 1-2 minutes or until the egg mixture is set and not jiggly.
- Garnish with cilantro and serve hot.
Notes
1. Cook the eggs on low to medium heat. Cooking the eggs on high heat will brown the eggs faster with a burned taste.
2. Do not press down on the egg mixture while cooking. You want the air bubbles from the froth to give it a fluffy texture.
3. Adding milk gives the egg mixture a smooth, soft texture.
Nutrition
Calories: 142kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 372mgPotassium: 299mgFiber: 1gSugar: 3gVitamin A: 1187IUVitamin C: 11mgCalcium: 54mgIron: 2mg
