Indian Scrambled Eggs
15m prep 15m cook 30m ready
Indian-style scrambled eggs cooked until dry with onion, ginger, garlic, cauliflower, and spices. Served with toast or fried bread and ketchup or chilli sauce.
Ingredients
- 4 tbsp vegetable oil
- 1 small onion finely chopped
- 1 frozen crushed garlic
- 3 clove garlic crushed
- 1 frozen crushed ginger
- 1 thumb-sized piece fresh ginger peeled and grated
- 0.25 cauliflower grated
- 1/2 tsp ground turmeric
- 1/2 tbsp ground coriander
- 8 eggs
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tomato finely chopped, to garnish
- 2 tbsp fresh coriander/cilantro finely chopped, to garnish
- toast or fried bread to serve
- ketchup or chilli sauce to serve
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 321 mg
- Iron: 4.68 mg
- Magnesium: 57.4 mg
- Phosphorus: 432 mg
- Potassium: 871 mg
- Zinc: 3.05 mg
Let's Cook
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Step 1.
Heat the oil in a large non-stick frying pan over medium heat. Add the finely chopped onion, crushed garlic, and grated ginger. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent.
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Step 2.
Add the grated cauliflower, ground turmeric, and ground coriander to the pan. Cook, stirring occasionally, for 2 minutes.
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Step 3.
While the vegetables cook, crack the eggs into a large jug. Add salt and pepper, then beat with a fork until well combined.
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Step 4.
Reduce the heat under the pan to low. Pour in the beaten eggs and cook, stirring continuously, until the eggs are scrambled to your desired doneness. For a traditional dry texture, cook until all moisture has evaporated and the eggs are granular; for a softer texture, cook just until set.
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Step 5.
Divide the scrambled eggs among serving plates. Garnish with finely chopped tomato and fresh coriander. Serve hot with toast or fried bread, and ketchup or chilli sauce on the side.
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