Akoori Indian Scrambled Eggs

Love eggs? Love the flavours of Indian food? Well now you can enjoy the two combined with this Indian brunch favourite. Perfect served with toasted chapattis.

It’s dead easy to make, really quick, and will liven up breakfast any day of the week!

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Akoori Indian Scrambled Eggs

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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 4 1x


Scrambled eggs with an Indian twist



1 tbsp butter

1 small red onion , finely chopped

1 green or red chilli , deseeded and finely chopped

2 garlic cloves , crushed

¼ tsp ground cumin

¼ tsp garam masala

good pinch of turmeric

2 large tomatoes , deseeded and finely chopped

7 eggs , beaten

small pack coriander , roughly chopped

4 chapatis (or gluten-free alternative), lightly toasted,


  1. Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
  2. Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny.
  3. Continue stirring off the heat for 1 min more until the eggs are just set.
  4. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
  • Prep Time: 10
  • Cook Time: 10


  • Calories: 368

5 replies on “Akoori Indian Scrambled Eggs”

Made a version of this today with what I had in – 2 eggs, 2 spring onions, 0.5 chilli, 1 mushroom, 1 tomato, 1/8th tsp of all the spices & skipped the garlic (forgot) for 1 serving, had it with 1 slice small warbies toastie & 0.5 tin plum tomatoes for under 300cals

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