In India, this spicy scrambled eggs recipe makes a great snack with a stack of parathas and a dab of chile sauce. But, more importantly, it’s fabulous for breakfast, and since not many people will have gone to an Indian restaurant for breakfast, it might come as a very pleasant surprise.–Rick Stein
LC Some Like It Spicy Note
If you’re the sort who likes things spicy, even very first thing in the morning, then this spicy scrambled eggs recipe is for you. Depending on just how hot you want your eggs, you can choose from any of several chile peppers, and even opt to keep the seeds in if desired. What can we say? Some like it spicy.
Spicy Scrambled Eggs | Ande Bhurji
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Heat the oil in a large skillet over medium to medium-high heat and cook the onions for 10 minutes, until softened and golden. Add the chiles and black pepper and sauté for 2 minutes. Stir in the tomatoes and cook, uncovered, until the tomatoes have softened and reduced to a jammy consistency and the tomato juices have evaporated, 5 to 10 more minutes.
Meanwhile, beat the eggs in a bowl with the salt. When the tomatoes are softened and jammy, lower the heat under the skillet slightly and add the beaten eggs. Cook, without stirring, until the bottom of the eggs are set, 2 to 3 minutes. Using a spatula, gently lift and flip a portion of the egg mixture. Continue cooking and folding or stirring the eggs once or twice more until the eggs are almost set, 5 to 10 minutes more. Sprinkle the cumin over the eggs and gently fold it through. Remove from the heat and sprinkle with the cilantro. Serve with warm parathas, if desired.
Spicy Scrambled Eggs | Ande Bhurji Recipe © 2013 Rick Stein. Photo © 2013 James Murphy. All rights reserved. All materials used with permission.