John Myers
Spicy Indian Scrambled Eggs
The perfect spicy indian scrambled eggs recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 1 Strong pinch of pepper
- 1 Strong pinch of salt
- 1 tbsp Oil
- 0,5 tsp Cumin (cumin)
- 1 Small onion finely diced (approx. 30 g)
- 0,5 Dried red green chilli pepper (1 teaspoon) very finely cut into rings
- 1 Diced tomato (approx. 100 g)
- 10 g Spring onion rings
- 1 tsp Pumpkin seeds
- Lightly whisk the eggs and season with salt (1 big pinch) and pepper (1 big pinch). Heat oil (1 tbsp) in a coated pan (25 cm diameter) and roast the cumin in it (the cumin should turn a little brown). Add the diced onions and stir-fry everything for 2-3 minutes. Finally add the diced chili peppers, diced tomatoes and spring onion rings and stir-fry for 1-2 minutes. Pour in the beaten eggs and cook over low heat. Warning: do not turn! Cut in half and carefully push back and forth with the pan lifter so that it detaches from the bottom of the pan. Finally, finish cooking with the lid closed. Remove the pan from the heat and serve sprinkled with pumpkin seeds. A piece of flatbread or baguette is enough.
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