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spicy scrambled eggs with onions.

Spicy scrambled eggs.

Scrambled eggs with onions, tomatoes, curry leaves and seasoned with turmeric, red chilli powder to give you an easy breakfast to perk up your mornings.

 

If you are tired of your usual plain or cheesy scrambled eggs then give this curry scrambled eggs that even the kids would love.

 

Not only does this egg scramble recipe a filling breakfast, but there’s are other ways you can use this egg recipe as well.

spicy scrambled eggs in a frying pan.

 

Meal ideas for the spicy egg scramble.

For Breakfast

  • Serve with toasted bread, chapatis, crispy parathas which is my favorite way to serve. 

 

  • Make a few sandwiches for a breakfast to go in a rush.

 

  • Instead of your usual egg served with sausages try the spicy scrambled eggs.

 

For lunchboxes

  • You can stuff the spicy scrambled eggs in tortillas with a layer of cheese, ketchup or chutney to make some wraps.

 

  • Make toasties using the scrambled eggs with cheese.

 

  • Use some puff pastries and make some cheesy, spicy scrambled eggs pastry pies.

 

Thank you note to my readers.

Save the recipe to your favorite Pinterest board!

easy breakfast with this spicy scrambled egg recipe.

 

Utensils and appliances needed.

Chopping board and knife.

Medium-sized frying pan to make the scrambled eggs.

 

More egg recipes.

Fried eggs with caramelized onions.

Sri Lankan egg curry.

Boiled egg salad

Garlic and egg fried rice

 

Storing- can be refrigerated for 48 hours but please try to use it within 24 hours. once cool, store in an airtight container.

Freezing-avoid freezing.

Reheating or warming the egg scramble- can be done over a stovetop or microwave for 1-2 minutes.

Avoid food waste by– make only as much as you need. the egg scramble can be added as a topping on your rice or any meal.

I have written a few meal ideas above.

 

recipe difficulty level.

 

How to make

spicy

scrambled eggs

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 tablespoons of oil or butter

1 large onion sliced fine(you can add 1 more sliced onion)

2 medium sliced tomato cut into slices

2 green chillies chopped(optional, if you prefer a milder scrambled egg)

5-6 curry leaves(substitute with 1 bay leaf, if you don’t have any that’s fine)

1/2 teaspoon turmeric powder

1/2 teaspoon of chillie powder

2 teaspoons of chillie paste(an additional teaspoon can be added for 3 eggs)

3 medium-sized eggs

Salt to season

 

Method

Place a frying pan or cooking pan over low-medium fire.

 

Pour in the oil(2 tbs oil or butter), add the curry leaves(5-6, substitute with bay leaf, leaf out if you don’t have any), add the sliced onions(1 large sliced).

 

Cook them until they are soft and translucent. 3-5 minutes.

 

Immediately, add the tomatoes(2 medium), green chilies(2 chilies chopped), turmeric(1/2 a tsp), red chilies powder(1/2 a tsp), salt to season.

 

Cook for another 2 minutes while combining the spices with the onions.

caramelized onions,tomatoes, turmeric cooked to make the spicy scrambled eggs.

 

How to scramble the eggs.

 

To keep the eggs fluffy and soft, do the above instructions over low heat and minimum time as possible.

 

Reduce heat to low, break in the eggs(3)then add the chillie paste(2 tsp).

 

Maintain low heat, and stir the eggs to scramble.

 

If the eggs and spices are sticking to the pan, add a teaspoon of oil or butter.

 

As slow as possible fold the eggs with all other ingredients to combine until the eggs are scrambled.

 

This should take about 2 minutes depending on how you want your scrambled eggs, soft and a little wet or scrambled to a point that they are slightly firm and in small pieces.

adding eggs and chilllie paste to the caramelized onions to make scrambled eggs.

 

Serve while spicy seasoned eggs are still warm.

onions, tomatoes with scrambled eggs and served with roti.

 

Yield: 3

spicy scrambled eggs with onions.

spicy scrambled eggs with onions.

Scrambled eggs with onions, tomatoes, curry leaves and seasoned with turmeric, red chilli powder to give you an easy breakfast to perk up your mornings.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 tablespoons of oil or butter
  • 1 large onion sliced fine(you can add 1 more sliced onion)
  • 2 medium sliced tomato cut into slices
  • 2 green chillies chopped(optional, if you prefer a milder scrambled egg)
  • 5-6 curry leaves(substitute with 1 bay leaf, if you don’t have any that’s fine)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon of chillie powder
  • 2 teaspoons of chillie paste(an additional teaspoon can be added for 3 eggs)
  • 3 medium-sized eggs
  • Salt to season

Instructions

Place a frying pan or cooking pan over low-medium fire.

 

Pour in the oil(2 tbs oil or butter), add the curry leaves(5-6, substitute with bay leaf, leaf out if you don’t have any), add the sliced onions(1 large sliced).

 

Cook them until they are soft and translucent. 3-5 minutes.

 

Immediately, add the tomatoes(2 medium), green chilies(2 chilies chopped), turmeric(1/2 a tsp), red chilies powder(1/2 a tsp), salt to season.

 

Cook for another 2 minutes while combining the spices with the onions.

HOW TO SCRAMBLE THE EGGS.

 

To keep the eggs fluffy and soft, do the above instructions over low heat and minimum time as possible.

 

Reduce heat to low, break in the eggs(3)then add the chillie paste(2 tsp).

 

Maintain low heat, and stir the eggs to scramble.

 

If the eggs and spices are sticking to the pan, add a teaspoon of oil or butter.

 

As slow as possible fold the eggs with all other ingredients to combine until the eggs are scrambled.

 

This should take about 2 minutes depending on how you want your scrambled eggs, soft and a little wet or scrambled to a point that they are slightly firm and in small pieces.

Serve while spicy seasoned eggs are still warm.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 294mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 8g

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

 

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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