Scrambled Eggs Masala

Scrambled Eggs Masala

(2 servings)    Printable Version
  • 4 large eggs
  • 2 Tablespoons milk
  • 1 teaspoon cilantro - finely chopped
  • salt - to taste
  • 2 Tablespoons butter
  • 2 Tablespoons peanut oil
  • 1 small red onion - finely chopped
  • 1 small green chile - seeded and finely chopped
  • 1 pinch of ground red pimiento
  • 1 small can (5 ounces) diced tomatoes
In a medium bowl, beat the eggs. Add the milk and cilantro and continue to beat until frothy.

In a large skillet over medium-high, saute the diced onion in the butter and oil until just tender. Add the diced chile, pimento and tomatoes and cook for 4 more minutes - stirring occasionally.

Add the egg mixture and begin scrambling the egg with with a spatula or spoon as soon as the egg begins to set. Continue cooking and scrambling for about 1 minute until completely cooked and fluffy.

Great with toast, but for a real special breakfast experience try serving it with an ethnic flat bread such as naan.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Scrambled Eggs Masala?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From brkfstchef
Rating (out of 5):  

Best scramble yet.

Comment submitted: 8/19/2007 (#3411)

From Mishellyxoxo
Rating (out of 5):  

Delicious =]]

Comment submitted: 8/18/2007 (#3403)

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