Indian Scrambled Eggs VEGETARIAN

indian scrambled eggsThese beautiful Indian Scrambled Eggs make for a really nice, veggie breakfast or light dinner. They go really well with my Garlic Chilli Relish. I flavoured these eggs with onion, tomato, chilli and cumin making them more of a scrambled omelette but The best thing about this recipe is you can really use whatever you have in the fridge that needs to be used up. I just always have these ingredients on hand. If you aren’t a stickler for keeping it vegetarian, some grilled chickenĀ could be good here. Combine it all is some wraps or flatbreads for a delicious breakfast that can even be eaten on the go.


Indian Scrambled Eggs


  • 1 tsp of toasted cumin powder
  • 2 large red onions, diced
  • 3 tomatoes, chopped
  • 2 or 3 fresh green chillies
  • 6 eggs
  • half a tsp sea salt flakes
  • 2 tbsp vegetable oil
  • half tsp coarsely ground black pepper
  • handful of fresh coriander leaves


  1. Beat the eggs and sea salt together until they are combined but not aerated.
  2. Heat the vegetable oil over a medium heat and add the onions. Stir and fry for about 10 minutes until they are starting to caramelise.
  3. Add the green chilli and black pepper and cook for 10 minutes.
  4. Add the tomatoes and cook for 5 to 10 minutes until softened.
  5. Bring the heat down to medium-low and pour over your beaten eggs and do not touch it for 2 minutes.
  6. Then once it has started to cook, gently turn and stir the cooked egg and leave it to cook for another 2 minutes. Repeat this until almost cooked and add the cumin powder.
  7. Sprinkle over some fresh coriander and serve.
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