Recipe courtesy of Anjum Anand

Indian Scrambled Eggs

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  • Level: Easy
  • Total: 19 min
  • Prep: 10 min
  • Cook: 9 min
  • Yield: 1 serving
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1 teaspoon vegetable oil

Knob butter

2 tablespoons finely chopped onion

1/2 small tomato, chopped

1/4 green chile or pinch red chile powder, seeded and sliced, optional

2 eggs, beaten

1 tablespoon chopped fresh cilantro leaves

Kosher salt


  1. Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes. 
  2. Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

Cook’s Note

If you are a die-hard spice fan, try adding a pinch of garam masala.