Easy Masala Scrambled Eggs
A flavour-packed masala scrambled egg recipe, inspired by Indian Egg Bhurji, cooked with tomatoes, chillies, ginger, garlic and aromatic spices. Serve these easy masala scrambled eggs with toast, pav, roti or paratha for breakfast or brunch.
Ingredients
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 Cardamom pods
- 1 medium Onion finely chopped
- 2-3 Green Chillies finely sliced
- 1 tsp Ginger Garlic Paste
- 1 tsp Salt
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Chilli Powder optional
- 10 Cherry Tomatoes (about 150g)
- 4 Eggs
- Fresh Coriander Leaves (Cilantro) for garnish
Instructions
- Heat oil in a pan over medium-high heat. Fry cardamoms and cumin seeds until they sputter and become fragrant.2 tbsp Vegetable Oil, 2 Cardamom pods, 1 tsp Cumin Seeds
- Add the chopped onions and saute for 5 minutes until softened.1 medium Onion
- Stir in ginger garlic paste and chopped chillies. Cook for 2-3 minutes.2-3 Green Chillies, 1 tsp Ginger Garlic Paste
- Add turmeric powder, chilli powder, coriander powder, and garam masala.1 tsp Salt, ¼ tsp Turmeric Powder, 1 tsp Coriander Powder, ½ tsp Garam Masala, ½ tsp Chilli Powder
- Stir in chopped cherry tomatoes. Cook for about 5 minutes till the oil starts to separate.10 Cherry Tomatoes
- Turn to low heat. Crack in the eggs and stir continuously until the eggs start to set.4 Eggs
- Top with fresh coriander leaves, give it a brief toss and serve immediately.Fresh Coriander Leaves (Cilantro)
Notes
- Cook the onions properly. Give them enough time to soften before adding the other ingredients. You don't want crunchy chunks of onion running through the eggs.
- Let the tomatoes cook down. You're essentially creating a small masala base before adding the eggs. Cook until the tomatoes soften and everything looks cohesive rather than watery.
- Lower the heat before adding the eggs. This gives you much more control and helps prevent dry, rubbery scrambled eggs.
- Don't overcook them. Take the pan off the heat when the eggs are just set; they'll continue cooking slightly from residual heat.
- Adjust the chilli to taste. For milder bhurji, use fewer green chillies and leave out the chilli powder.
- Use fresh spices. Ground spices gradually lose their punch, so fresh, properly stored spices make a noticeable difference.