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Indian Scrambled Eggs

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Ingredients

Adjust Servings:
4 pcs Egg
3 tbsp Vegetable oil
vegetables:
100 g Onion
2 pcs Indian green chilli
150 g Tomato
spices:
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/4 tsp Kashmiri chilli powder
Salt
for serving:
1 tbsp Coriander leaves
1 tsp Lemon juice

Indian Scrambled Eggs

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30 min
  • Serves 2
  • Easy

Ingredients

  • vegetables:

  • spices:

  • for serving:

Directions

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This is a super delicious and healthy breakfast idea. Breakfast with eggs is classic – you can boil them, fry, make an omelet, scrambled eggs, frittata, or Spanish tortilla. Today I suggest you add another recipe to this list – Indian scrambled eggs. Onions cooked together with Indian spices work great with eggs – try for yourself!  

Enjoy!

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Steps

1
Done

Finely dice the onion. Finely chop the chile (remove the seeds, pith, and veins, if you want it less spicy).

2
Done

In a medium-size skillet, heat some oil over medium heat. Add the onions and a pinch of salt. Cook until soft and golden (for about 15 min).

3
Done

Add the chile and cook for 1 min. Add the spices, and cook, stirring for another 30 min. Add the tomatoes together with a pinch of salt, mix, and cook until soft (5-6 min).

4
Done

Whisk the eggs just to combine. Add to the skillet and cook for a few more minutes, stirring occasionally, like regular scrambled eggs.

5
Done

Serve right away. Serve on toasts (gluten-free in my case) or on a plate. Sprinkle with chopped herbs and squeeze some lemon juice on top before serving.
Enjoy!

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Whole Grain Flax Buns (Gluten-free, Dairy-free)
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Eggplant and Potato Curry
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Whole Grain Flax Buns (Gluten-free, Dairy-free)
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Eggplant and Potato Curry

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