Indian Scrambled Eggs
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Indian-style scrambled eggs cooked until dry with onion, ginger, garlic, cauliflower, and spices. Served with toast or fried bread and ketchup or chilli sauce.
Ingredients
- 59.1 ml vegetable oil
- 1 small onion finely chopped
- 1 frozen crushed garlic
- 3 clove garlic crushed
- 1 frozen crushed ginger
- 1 thumb-sized piece fresh ginger peeled and grated
- 0.25 cauliflower grated
- 2.46 ml ground turmeric
- 7.39 ml ground coriander
- 8 eggs
- 2.46 ml salt
- 2.46 ml freshly ground black pepper
- 1 tomato finely chopped, to garnish
- 29.6 ml fresh coriander/cilantro finely chopped, to garnish
- toast or fried bread to serve
- ketchup or chilli sauce to serve
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 321 mg
- Iron: 4.68 mg
- Magnesium: 57.4 mg
- Phosphorus: 432 mg
- Potassium: 871 mg
- Zinc: 3.05 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml vegetable oil
- 1 frozen crushed garlic
- 1 frozen crushed ginger
- 2.46 ml ground turmeric
- 7.39 ml ground coriander
- 8 eggs
- 2.46 ml salt
- 2.46 ml freshly ground black pepper
Prepare
- 1 small onion, finely chopped
- Crush 3 clove garlic
- 1 thumb-sized piece fresh ginger, peeled and grated
- Grate 0.25 cauliflower
- 1 tomato, finely chopped, to garnish
- 29.6 ml fresh coriander/cilantro, finely chopped, to garnish
- toast or fried bread, to serve
- ketchup or chilli sauce, to serve
Let's Cook
-
Step 1.
Heat the oil in a large non-stick frying pan over medium heat. Add the finely chopped onion, crushed garlic, and grated ginger. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent.
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Step 2.
Add the grated cauliflower, ground turmeric, and ground coriander to the pan. Cook, stirring occasionally, for 2 minutes.
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Step 3.
While the vegetables cook, crack the eggs into a large jug. Add salt and pepper, then beat with a fork until well combined.
-
Step 4.
Reduce the heat under the pan to low. Pour in the beaten eggs and cook, stirring continuously, until the eggs are scrambled to your desired doneness. For a traditional dry texture, cook until all moisture has evaporated and the eggs are granular; for a softer texture, cook just until set.
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Step 5.
Divide the scrambled eggs among serving plates. Garnish with finely chopped tomato and fresh coriander. Serve hot with toast or fried bread, and ketchup or chilli sauce on the side.