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My Spicy Scrambled Eggs with Tomato Chunks: A 10-Minute Breakfast Recipe
Fozia Siraj

My Ultimate Spicy Scrambled Eggs with Tomatoes: A Breakfast Game-Changer

My Spicy Scrambled Eggs with Tomato Chunks: A 10-Minute Breakfast Recipe
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: Pakistani
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • Eggs: 2 large
  • Salt: 1/2 tsp or to taste
  • Red Chili Powder: 1 tsp
  • Green Chilies: 2 whole
  • Black Pepper Powder: 1/2 tsp optional
  • Tomato: 1 cut into small cubes
  • Oil: 4 tbsp

Equipment

  • 1 Mixing Bowl Used for beating the eggs and combining them with spices and tomatoes.
  • 1 Fork Necessary for thoroughly whisking the eggs and distributing the spices and tomato cubes.
  • 1 Pan/Skillet Required for heating the oil and cooking the egg mixture.
  • 1 Spoon Used to flip, break up, and fold the eggs as they cook.

Method
 

  1. Heat the oil in a frying pan on medium heat. Slit the green chillies, add them to the oil and fry for 30 seconds.
  2. Add the tomato cubes and cook for 2-3 minutes, stirring, until they soften and most of their water dries up. This keeps the eggs from turning soggy.
  3. Add the salt, red chilli powder and black pepper and stir for 30 seconds.
  4. Lightly whisk the eggs in a bowl and pour them into the pan. Leave them for 10 seconds, then gently push and fold with a spatula for 1-2 minutes.
  5. Take the pan off the heat while the eggs are still slightly soft; the heat of the pan will finish cooking them. Serve hot with paratha, roti or toast.

Notes

Pro Tip:Achieving Perfect Texture: To keep the eggs soft and moist, be careful to avoid overcooking. Remove the eggs from the heat the moment they have set but still retain a creamy, tender consistency.