Spicy Scrambled Eggs With Chapatis Recipes

SPICY SCRAMBLED EGGS WITH CHAPATIS

Steps:

• Melt the butter in a pan, then cook onions for 1 min. Add the spices and cook for 30 seconds, stirring.
• Add the tomatoes, eggs and yogurt, then cook, stirring, for about 4 mins until scrambled. Season to taste.
• Spoon one quarter of the mixture onto one quarter of a warmed chapati. Fold in half, then in half again to make a triangle. Repeat with the remaining mixture and chapatis. Serve immediately, garnished with a little of the coriander.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGGS

Steps:

• Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
• Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
• Stir in cilantro and serve immediately.

SPICED SCRAMBLED EGGS

Steps:

• Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

FIESTA SCRAMBLED EGGS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

KHAGINA (KHAGEENA)- SPICY PAKISTANI SCRAMBLED EGGS WITH ONIONS AND TOMATOES

Steps:

• Crack the eggs in a medium sized bowl, and whisk with a fork till light and fluffy. Set aside.
• Heat oil in a large frying pan on medium heat.
• Add the sliced onions, and saute till light golden and soft.
• Add the chopped tomatoes and cook till soft (about 4 - 6 minutes). Use a wooden spoon to mash the tomatoes.
• Add the green chilies, and the spices (coriander powder, red chili powder, turmeric powder, and garam masala powder). Cook for about 2 minutes, till the raw flavor of the spices dissipates, and oil can be seen from the side of the masala.
• Add the whisked eggs and cook on low - medium heat till the eggs are almost cooked through. They should be soft and resemble soft scrambled custard. Make sure to keep stirring and using your spoon to scramble the eggs.
• At this stage, add the salt and chopped up coriander.
• Stir for another 1 - 2 minutes, and then take off the heat. Serve right away with bread of choice. Garnish with more coriander leaves.

AKOORI - PARSI SCRAMBLED EGGS

Steps:

• Beat eggs and milk together adding salt and pepper.
• Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
• Add the turmeric, coriander and tomato and fry a further 2 minutes
• Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
• Serve with chapatis and sprinkle with chopped coriander.