Secrets to Super Simple Meals 


Indian-Style Scrambled Eggs

1 Mins read

When someone asks me what my favorite type of food is, it’s hard to narrow it down. I love so many kinds of cuisine, and I don’t know enough about them all to make a definitive declaration.

Indian food is always on the list, but it just might be the top. The more I learn about it, the more I taste it, the surer I feel. Ginger, garlic, chilies and cilantro…what a combination, those ingredients should be in everything.

And in much of Indian food they are. Even scrambled eggs!

I read about this dish in Mangoes and Curry Leaves. The authors said it was something they had in a small tea shop in a rural area of India. I made it for lunch yesterday and loved it.

Indian-Style Scrambled Eggs (from the Andhra Pradesh region)

Adapted from Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. Serves one.

  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoons raw sesame oil or vegetable oil
  • 1/4 cup chopped shallots or onions
  • 1 large clove garlic, minced or mashed to a paste
  • 1/2 teaspoon ginger root, minced, grated or mashed to a paste
  • 1 green cayenne chili, seeded and minced (I used 1/2 a jalapeno, which is a much larger pepper)
  • 1/4 teaspoon turmeric (I was curiously out of turmeric, so I used curry powder which has turmeric in it)
  • 1 tomato, diced
  • small handful of cilantro, chopped

In a small bowl, whisk together eggs and salt. Set aside.

Heat a skillet over medium-high heat. Add the oil. When hot, add the shallots/onion, garlic, ginger, chili, and turmeric. Stir-fry about two minutes.

Then add the tomatoes and cook 2

to 3 more minutes.

Add the eggs, cooking slowly and scrambling with other ingredients until

eggs are well cooked.

Serve with fresh cilantro on top.

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