Breakfast for dinner, yay or nay? Our spiced scrambled eggs with coriander yogurt make for a quick and easy week-end brunch or breakfast-for-dinner dish: fluffy and lightly spiced scramble on a crusty baguette- and for a touch of swank, a generous smear of coriander yogurt (or crème fraîche) and a zingy fresh tomato salsa.
This recipe for spiced scrambled eggs is inspired by my mother’s ‘ookri’, a mispronunciation of the Parsi dish Akoori. Akoori is an egg dish containing onions, tomatoes and spices.
Our version of the dish celebrates what I love most about my mom’s ookri- the light spiciness in the soft scramble, notes of earthy cumin and freshness of the cilantro. Since we do not enjoy cooked tomatoes in eggs, we serve fresh, lemony tomatoes atop the eggs.
When we are the mood for delicious and nutritious without the fuss, we pick up a baguette, a green salad and the rest comes right out of our pantry!
CUSTOMISE THIS SPICED SCRAMBLED EGG RECIPE
Omitting the coriander yogurt/ crème fraîche
The creamy base can be scrapped entirely- butter the bread slices or serve the bread as is. We would however suggest that you add the coriander to the eggs or as a topping.
Omitting/ changing up the tomato salsa
We often make this recipe without the tomatoes. If raw tomatoes are not your thing, you can cook the tomatoes slightly. Alternatively, sauté the tomatoes with onions (optional) in the butter until before adding the egg mixture.
Turn this recipe into a more substantial dish for a light dinner option
Add vegetables such as potatoes, green peppers, or mushrooms to the butter before adding in the eggs. Make sure the vegetables (especially if using potatoes) are cooked through prior to adding the eggs. Serve next to a fresh, green salad.
Spiced scrambled eggs
Ingredients
For the eggs
- 4 eggs
- ¼ tsp sea salt (less if using table salt)
- ¼ tsp garam masala
- ¼ tsp cumin seeds
- ½ cm ginger, grated
- pinch turmeric
- ½ green chilli (optional)
- ½ tbsp ghee or butter
For the coriander yogurt/ creme fraiche
- 4 tbsp greek yogurt or creme fraiche
- 2 tbsp coriander leaves, chopped
- pinch salt
For the fresh tomato salsa
- 1 tomato or handful baby tomatoes
- 1 tsp lemon juice
- ⅛ tsp salt
- ½ tbsp coriander, chopped
- 1 tsp olive oil
For serving
- slices of baguette/ crusty bread
Instructions
- Mix all ingredients for the coriander yogurt in a small bowl. Similarly, combine ingredients for the tomato salsa in another small bowl and reserve.
- Break the eggs into a large bowl and add the salt, garam masala, turmeric and chopped chillies (if using). Whisk together until lightly frothy.
- Heat the ghee (or butter) in a large pan on medium. In the meantime, place a tablespoon on the coriander yogurt onto 2-4 slices of bread.
- Add in the cumin and ginger and stir for a few seconds until sizzling and fragrant.
- Tip in the egg mixture and using a spatula, gently push the cooking eggs around the pan to create folds of cooked eggs and allowing the runny uncooked mixture to coat the bottom of the pan and cook. This will take no more than a minute or two.
- Once the eggs are cooked, serve on the bread slices. Dress with the tomato salad and enjoy with a hot cup of tea or coffee.