Indian-style Scrambled Eggs
Posted by kathryn in Vegetables, Breakfast, Eggs and Summer
This is my current favourite breakfast – Indian-style scrambled eggs on toast. It’s something I’ve gradually adapted from a Madhur Jaffrey recipe. Step-by-step making it a little easier and a little more suited to my tastes.
If I get up early to exercise, this is what I have when I get back. It fills me up, keeps me going until lunch-time, while also providing lots of good, dense nutrition.
The original recipe has a few more processes and ingredients, so I’ve simplified the method. It also doesn’t have quite enough vegetable for me, so I’ve added more tomato and the handful of greenery. Fresh herbs like basil and parsley are particularly good in here. Spinach and other leafy greens also work, so I just use what I have in the fridge.
I’ve had this for breakfast so many times that I’ve stared pre-mixing the spices. I mix equal quantities of turmeric, chilli powder, cumin and garam masala in a jar. I then use about half a teaspoon of this spice mix in the eggs, rather than worrying about individual packets and pinches.
While I’ve been having this for breakfast it would also make a good lunch and easy late night supper.
Indian-style Scrambled Eggs (for one)
2 teaspoons olive oil
1/4 onion, finely chopped
2 eggs
Pinch of turmeric
Pinch of chilli powder
Pinch of ground cumin
Pinch of garam masala
1cm piece of fresh ginger, slightly finely chopped
1 medium tomato, or 5 cherry tomatoes, roughly chopped
Large handful of greenery, washed & very roughly torn
Cook the onion: Put a non-stick frying pan over a medium-high heat. Add the olive oil and when this is hot, but not smoking, add the onion. Stir and fry until the onion is lightly browned at the edges. This will take between 3 and 7 minutes, depending on how finely you’ve chopped the onions.
Mix together the eggs and spices: While the onions are cooking break the eggs into a bowl. Add the spices and season with salt and pepper. Whisk together until just combined.
Add the ginger, tomato, eggs & greenery: Add the ginger and tomato to the onion. Stir and cook for a few seconds. Turn the heat down to medium-low and add the eggs. Stir the eggs gently, until they form thick, soft curds. Just before they set add in the greenery and stir through so it just wilts. Serve immediately on a slice of wholegrain toast.
What’s your current favourite breakfast?
16 February, 2010
Comments
This sounds & looks delicious, Kathryn. I’m looking forward to trying it as a weekend breakfast soon. Maybe after this Saturday’s 8 km (I hope) run :-).
Hi Kathryn, looks like you and I have similar tastes for breakfast, particularly after exercise. I’m about to move house and that means a consolidation of the spice rack, but I’ll be giving your recipe a shot in my new kitchen.
My current favourite is a sort of egg muffin sandwich. A multigrain English muffin with an egg (usually fried, in a ring), a slice of ham, a slice of cheese, a big handful of baby spinach, and a good grind of pepper. Yum!
Hi Kathryn
sounds good but this is my favourite breakfast:
my home made museli:
large grain oats
processed bran
chopped dried apricots
sultanas
sunflower seeds
pumpkin kernels
chopped dried pineapple
flaked almonds
dried banana chips
all these mixed and shaken in large container
the pir some into a bowl and add
handful of almonds
small a,ount of roast hazelnuts
4 brazil nuts (for prostate health)
Add milk and head off to exercise
When you return home you can have as is (may need a little more skim milk or fruit salad or yoghurt
I run 5 days per week and use the nuts as my main source of fat intake. Certainly do not need a very big lunch after this
Yummy! Maybe that will get me back on having eggs for breakfast. I used to alternate, but for the past month or so I’ve been having pumpkin seed butter and banana on toast for breakfast almost everyday. Just recently I bought a jar of raw almond butter to swap out – very delicious also.
Elaine – I find this a perfectly satisfying meal after a run . . . although I’m not quite up to the 8km mark (yet). Anything else and I’m hungry about an hour later. But this keeps me going. And it tastes fabulous.
Kylieonwheels – that good grind of pepper is such an important ingredient when cooking eggs! Good luck with the move.
Michael – lovely home-made muesli. Good work. All those nuts and seeds are beautiful.
Vincci – one of the other breakfasts I’ve been meaning to try is this “peanut butter and banana wrap”;http://fussfreeflavours.com/2010/01/banana-peanut-butter-breakfast-wrap/ which sounds similar to your breakfast. Pumpkin seed butter sounds wonderful – did you buy that or make your own?
I made this for breakfast this morning and it was fantastic. I didn’t have any bread, but I did have tortillas, so I rolled it up and ate it with my hands. Made it with my home canned tomatoes and tossed in some spinach and cilantro. I already had the spice mixture in a jar. I’m going to make it the next time I have weekend guests at the cottage.
Kelly – making it into a tortilla? Brilliant idea. So glad you enjoyed it and I can imagine it’s lovely all rolled up and eaten with your hands. Thank you for letting me know.
My husband makes eggs like this all the time. But Kathryn – you must try using ghee instead of oil! It makes a world of difference!
I posted on this in Planet Green.com today, linking back to you, of course. It just went up awhile ago.
Michelle – lovely to hear that your hubby makes something similar, it’s such a satisfying meal isn’t it?! I don’t normally have ghee in my cupboard, it’s not something I buy or use very often.
Kelly – lovely to see how you made your Indian-style scrambled eggs. The tortilla idea is fab.
And . . . @wundalucy on Twitter suggested making it with Ras el hanout – for Moroccan-style scrambled eggs. Which also sounds remarkable.
I’m more of a reader than commenter but I had to comment on this post :-)
We used to have this form of scrambled eggs when Mummy would be too tired/bored to cook. Papa would don the apron and dish out the yummiest egg bhujia (that’s Hindi for scrambled eggs) and we’d have it with yummy toast or even yummier parathas.
Papa would add anything that was in the fridge, so we’d end up with a good mix of eggs and veggies :-)
sigh… those were the days :-)
These days, I make it for my husband – sometimes with some chopped sausages or crispy bacon on the side.
Thanks for bringing back childhood memories !
Shuchita – Hello! Thank you so much for dropping by and leaving a comment. It’s always lovely when readers start commenting. I can well imagine this being an end-of-the-week dish. When you’re too tired to think about cooking and want to use up bits and pieces from the fridge. That’s a lovely memory you have. I bet the eggs were even better because you didn’t have them all the time.
Oh yes, that’s true. We probably had them once a month or so.
Mum’s a vegetarian and our meat/non-veg intake was usually restricted to Sunday lunches and maybe the once-a-week dinner parties that we had :-)
Right. Made a silken tofu scramble using your recipe this morning and YUM. Best new breakfast I’ve had in a while. Ta, darls. X
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