Indian Eggs

Time to Cook: 
8 min
Time to Prepare: 
5 min
Number of Servings: 
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Eggs are the perfect vehicle to dress up with all kinds of flavours, and this lightly spiced scramble is no exception. Warm naan bread, gently roasted tomatoes, salty feta and creamy yogurt come together to make it special. I'd eat this for a quick dinner, lunch, and even breakfast! There isn't a lot of heat so you can add more green chile if you wish.

Add a little spice to your eggs


12 grape tomatoes

1/2 small bunch of fresh cilantro

1/2 hot green chile

2 green onions

1 tsp cumin seeds

1 tsp garam masala

4 eggs

1 Tbsp plain yogurt

curry powder

1 tbsp plain yogurt

2 Tbsp crumbled feta cheese

Naan bread, to serve


1. Pre-heat the oven to 375 F. Toss the tomatoes with a small amount of olive oil, salt and pepper. Place on a small baking sheet and put in the oven for about 20 minutes.

2. Once the tomatoes are cooked, begin the eggs. Over medium heat, melt about 1 tbsp of butter in a non stick skillet and add the chopped cilantro stems, green onion, and chile until softened. Stir in the garam masala and cumin flakes, cooking for another couple of minutes until fragrant.

2. Turn the heat down to low and remove the pan from the heat for a couple of minutes to let it cool down. Meanwhile, lightly beat the eggs. Return the pan to the heat and pour in the eggs, moving them around with a spatula.

3. When you scramble eggs, the point is to keep them pretty custardy and not too dry. For great scrambled eggs the trick is to be patient and cook them low and slow-over slow heat, stirring lots until they just set! You want big, soft curds. The spices, onion, cilantro and chile will mix in well with the eggs.

4. Serve your eggs with the roasted tomatoes, slices of warm naan, a drizzle of yogurt, and sprinkle of curry powder.

Adapted from Jamie Oliver