Oriental Spicy Scrambled Eggs
1 serving
15 minutes
Spicy Eastern-style scrambled eggs are a bright and aromatic dish from Eastern Indian cuisine that combines spices and fresh vegetables. Historically, Indian cuisine is renowned for its masterful balance of spices, and this recipe is no exception. Yellow tomatoes add a slight tanginess while ramiro peppers provide a sweet note. The blend of curry, garam masala, and mit-curry-masala creates a rich aroma that instantly whets the appetite. The eggs cook quickly over high heat, resulting in a tender texture with slightly crispy edges. Served hot, they pair perfectly with crusty bread or flatbreads. This dish is ideal for breakfast—refreshing and hearty—while its Eastern spices make every bite a true gastronomic adventure.
1
Cut the tomato into wedges.
- Yellow tomatoes: 2 pieces
2
Remove the seeds from the pepper.
- Ramiro pepper: 1 piece
3
Chop the pepper.
- Ramiro pepper: 1 piece
4
Add coarse salt and a mix of peppers to the pan.
- Coarse salt: pinch
- Mixed peppercorns (four peppers): pinch
5
Add oil and turn on high heat.
6
Put the vegetables on the hot skillet.
7
Stir after 3 minutes.
8
Crack eggs into a mug.
- Chicken egg: 3 pieces
9
Add salt and pepper.
- Coarse salt: pinch
- Mixed peppercorns (four peppers): pinch
10
Add chili sauce.
11
Add eastern spices.
12
Add curry.
- Curry powder: 5 g
13
Thoroughly mix the eggs with the spices.
- Chicken egg: 3 pieces
14
Mix the vegetables and pour in the eggs.
- Yellow tomatoes: 2 pieces
- Ramiro pepper: 1 piece
- Chicken egg: 3 pieces
15
Fry on high heat for about 3–4 minutes.
16
Mix the ingredients and remove from heat.
