Indian scrambled eggs

    27 minutes

    Flavoured with herbs and spices, these eggs are topped with a crisp garnish of fried onion.

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    Serves: 2 

    • oil for deep frying
    • 1 large onion
    • 2 tablespoons butter
    • 2.5cm piece fresh root ginger
    • 1–2 green chillies
    • A small bunch of coriander
    • 6 large eggs
    • 1 teaspoon ground turmeric
    • Salt and black pepper
    • To serve: pappadams or naan bread

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Heat 5cm oil in a small saucepan. Peel the onion and halve lengthways. Finely slice one half and deep fry over low–medium heat until crisp and brown. Drain on paper towels.
    2. Melt the butter in another small saucepan. Finely chop the other half of the onion and fry gently over low heat for 6–7 minutes until softened, stirring frequently.
    3. Meanwhile, peel and grate the ginger and halve, seed and finely slice the chillies. Stir into the onion and cook for another 1 minute, then remove from the heat.
    4. Heat the naan in the oven, if using. Put aside a few sprigs of coriander for a garnish, then chop enough to give 2 tablespoons.
    5. Break the eggs into a bowl, then add the turmeric, salt and pepper, and beat lightly. Stir into the onion mixture and cook over low heat, stirring, until thick but not dry.
    6. Stir in the chopped coriander and serve the eggs sprinkled with the fried onions, garnished with coriander sprigs and accompanied by pappadams or the naan.


    good source of vitamins A, B group, E and folate, and iron.

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