Masala Scrambled Eggs

Masala Scrambled Eggs

Quick Overview:

Eggs…can’t live without them! They’re also a food source consumed by most living creatures on every level of the food chain. Best thing about eggs is that they’re so versatile and regardless of whether they’re in the forefront of the dish or in the background, they’re inrcr-egg-ible! One of my favourite breakfast recipes is that of a masala omelette or scrambled eggs. By masala I don’t mean things like garam masala or chai masala or any other spice mix, but ‘spiced’. For us Indians, a masala omelette or scrambled egg means adding things like onion, garlic, chilli, coriander to the mix, with perhaps a pinch of cumin. What I found is that this makes a terrific post-workout meal as well, owing to all the extra nutrients and minerals found in the extra ingredients. Normally I have my masala scrambled eggs with avocado and toast, but you can have it just with some toast or even on it’s own. Have a bash and you’ll probably never cook a plain omelette or scrambled eggs again! The secret addition to these eggs is a dash of our Chilli Relishes!


  • 4 Eggs (or 2 whole eggs and 2 whites)
  • 2 tsp - butter or olive oil
  • 1/2 - tomato, diced
  • 1/2 tsp - ground turmeric
  • 1/4 - red onion, diced
  • 1 clove - garlic, chopped
  • 1 tsp - ginger, chopped
  • 1 tsp - any of That Hungry Chef's chilli relishes
  • 1 tbsp - chopped coriander
  • pinch - salt
  • few twists - black pepper from your mill
  • 1 - avocado, sliced
  • Bread of your choice, toasted


  1. Mix everything except the oil/butter, avocado and bread in a mixing bowl and whisk
  2. Heat a pan and add the butter/oil.
  3. Pour in the egg mix and cook on low heat, stirring occasionally until you have the consistency you want. I prefer mine quite wet and creamy, but you can cook it however you like your scrambled eggs.
  4. Serve with toast and sliced avocado. Feel free to dress your avocado with some of our chilli relishes or just a slice of lemon.