This masala eggs recipe is the ultimate way to start your day. These Indian-style masala scrambled eggs are bursting with flavor, nourishing and so simple to make!
These masala scrambled eggs are perfect with our fresh guacamole (smashed avocado dip) and super quick blender salsa. Enjoy with a glass of our refreshing passion fruit, orange and apple juice for the ultimate breakfast!
How do you like your eggs in the morning?
I like mine like full of flavor like these Indian-style scrambled eggs!
There are scrambled eggs… and then there are these scrambled masala eggs. Once you try this version, you won’t look back – they’re bold, wonderfully spiced and seriously satisfying!
This is my all-time favourite way to eat eggs. It’s a recipe I learnt from my mum, and over the years, we’ve tweaked it to perfection. Flavored with onions, tomatoes, fresh herbs, and warming spices – it’s a simple dish, but delightful!
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Why You’ll Love These Masala Scrambled Eggs
- Big on flavor – Delicious, great taste and infused with delicious Indian spices and flavors! A wonderful treat for our taste buds!
- Fresh, nutritious & wholesome – Made with simple, nourishing ingredients like eggs, onions, tomatoes, coriander, and spices. Eggs are an excellent and ‘complete’ source of protein (providing us with all nine essential amino acids we need from our diet). Eggs are also packed with nutrients including vitamin B12, D and antioxidants.
- Quick & easy – Despite the rich flavor, it’s super easy to whip up.
- Fun twist on classic eggs – An enjoyable and satisfying way to switch up your breakfast game.
- Budget-friendly – Rich in taste, low in cost – way better (and cheaper!) than a fancy café brunch.
What are Masala Scrambled Eggs?
- Masala eggs are scrambled eggs cooked with onions, tomatoes, fresh coriander/cilantro and unique blend of fragrant spices. This gives the eggs a delicious and rich flavor.
- This dish is commonly referred to as anda bhurji or egg bhurji (‘anda’ is the Hindi word for egg and ‘bhurji’ means scrambled) and is popular in the Indian cuisine.
Ingredients You'll Need
- Ghee: I recommend ghee (which is clarified butter) which adds a richness and creaminess to this dish. You can buy store-bought ghee or make homemade ghee using butter.
- Onions: use brown onions (also called yellow or white onions), these are caramelised which give these eggs a wonderful depth of flavor.
- Green chillies: for spice to the dish and are added at the same time as the onions.
- Ground spices and seasoning: ground spices are used to flavor the dish adding spice and warmth. These include turmeric powder, red chilli powderor paprika, coriander powder and garam masala (homemade or store-bought). Seasoning includes salt and freshly ground black pepper.
- Fresh coriander/cilantro: for a refreshing taste and to enhance the flavor in these eggs. I recommend finely chopping a bunch of the coriander (or cilantro) leaves with their stem. When buying coriander/cilantro), go for the large, bunched variety whenever possible. It’s usually fresher, more fragrant, and packed with stronger flavor compared to the smaller pre-packed versions.
- Tomato: use ripe tomatoes for their sweet, fresh and juicy taste.
- Eggs: I recommend using organic, free-range whole fresh eggs (either medium or large). Whole eggs (both egg yolk + egg white) are the main ingredient in this dish and are added at the end, once the ‘masala’ is made. The eggs are whisked in a bowl before adding to the masala in the frying pan.
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Substitutions and Variations
- Olive oil: If you do not have ghee, you may substitute with the same amount of olive oil.
- Lemon juice: add to cooked eggs for a refreshing taste
- Whole spices and spice powders: for a stronger version of egg masala scramble, season hot oil with ½ or one teaspoon cumin seeds before adding the onions. Spices can be adjusted according to taste, pav bhaji masala can be added instead of garam masala for a different taste
- Vegetables: add ½ cup chopped bell peppers (after cooking onions) and spinach after cooking tomatoes), if desired
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How to Make Indian Masala Scrambled Eggs
Step 1: Cook the onions until light golden and caramelised.
Heat a large non-stick pan over medium heat and add ghee. Once melted, add the chopped onions and green chillies, stirring well to coat them evenly in the ghee. Cover the pan and cook for 10-15 minutes, or until the onions are golden and caramelised, stirring every 4–5 minutes.
Step 2: Add the spices, seasoning and fresh coriander.
Once the onions are lightly golden, add the spices (turmeric, red chilli powder or paprika, garam masala, and coriander powder), along with salt, pepper, and chopped fresh coriander. Stir everything together and cook for about 30 seconds to bring out the aroma of the spices.
Step 3: Add the tomatoes and cook.
Stir in the chopped tomatoes and mix to combine. Cover and cook for 4-5 minutes, stirring every minute or so, until the tomatoes soften. The tomatoes should look soft and squidgy when ready.
Step 4: Pour in the eggs, scramble and cook.
Pour the whisked eggs into the pan and gently stir to combine them with the masala. Using a silicone spatula, slowly lift and fold the eggs from the bottom of the pan as they begin to set. Stir continuously over medium heat for 7-10 minutes, or until the eggs are cooked to your preferred consistency. Remove from heat, garnish with a handful of fresh coriander/cilantro and stir. Serve fresh and enjoy!
Top Tips
- Use the best equipment for optimum results: opt for a non-stick frying pan (with a lid) to help cook the eggs and prevent any ingredient from sticking to the base of the pan. Cook on medium heat to also ensure thorough and even cooking.
- Cook and prep at the same time: this is one of my go-to time-saving tricks! While the onions and chillies are cooking (which takes the longest), use that time to prep the rest: chop the coriander and tomatoes, measure out your spices into a small bowl, and whisk the eggs. By doing both at once, you’ll cut down your cooking time and get everything done smoothly.
- Cook the onions until slightly golden: it might be tempting to undercook the onions but this step will go along way for the taste of these eggs – we recommend cooking until slightly golden and caramelised – this adds a beautiful depth of flavor to these eggs!
- Add extra fresh coriander/cilantro at the end: this brings a refreshing taste to these eggs.
How to Serve These Masala Eggs
- Serve these masala eggs with fresh guacamole (smashed avocado dip) and fresh blender tomato salsa.
- This anda bhurji can also be served with other flatbreads including crispy plain paratha, roti or chapati (Indian flatbread) or bread/toast.
Recipe FAQs
Yes! You can either prep the ingredients the day before or cook the eggs fully and store them for later. Both options save time and make breakfast a breeze.
Once cooked, the eggs can be stored in an airtight container in the fridge for up to 2-3 days. Just make sure to let them cool to room temperature before refrigerating.
Transfer the amount you want to eat into a microwave-safe bowl, cover with a microwave-safe plate or lid, and heat for 2–3 minutes. You'll know they’re ready when steam starts to rise. Covering the eggs helps retain moisture and prevents them from drying out.
All you need is a large non-stick pan with a lid. The non-stick surface helps prevent the ingredients from sticking, making cooking easier and clean-up a breeze. Plus, everything comes together in just one pan!
You can chop the onions, chillies, tomatoes, and coriander a day ahead and store them in airtight containers. This makes the cooking process much quicker the next day! You can also measure out your spices and whisk the eggs as you are cooking the onions.
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Masala Scrambled Eggs (Easy Recipe)
Ingredients
- 2 tablespoons ghee or olive oil
- 2 medium onions brown, white, or yellow, chopped (2.5 cups)
- 2 green chillies chopped
- ¾ cup fresh coriander or cilantro, chopped (optional, plus a handful of leaves for garnishing)
- 2 medium tomatoes chopped (1 cup)
- ½ teaspoon salt (or to taste; adjust as needed)
- ½ teaspoon turmeric powder heaped
- ½ teaspoon red chilli powder or paprika, heaped
- ½ teaspoon garam masala heaped
- 1 teaspoon coriander powder/ground coriander heaped
- ¼ teaspoon freshly ground black pepper
- 12 eggs whole, whisked in a bowl
Instructions
- Melt ghee in a large non-stick pan over medium heat. Add chopped onions and green chillies, stir to coat, cover and cook for 15–20 mins until golden and caramelised, stirring every few minutes.
- Meanwhile, prep the remaining ingredients (chop coriander and tomatoes, whisk eggs, measure spices).
- Once onions are golden, add spices (turmeric, red chilli powder/paprika, garam masala, coriander powder), salt, pepper, and coriander. Stir for 30 seconds.
- Add tomatoes, stir to mix, cover and cook for 4–5 mins until soft. Stir every 2 minutes.
- Pour in whisked eggs. Stir gently and continuously, lifting and folding as the eggs thicken. Cook for 7–10 mins until eggs are fully cooked.
- Stir in fresh coriander/cilantro, then remove from heat. Serve fresh and enjoy.
Notes
- Cook and prep at the same time: to save time, I recommend cooking the onions whilst preparing the remaining ingredients.
- Preparing the eggs: To prepare the eggs, crack the whole eggs into a large bowl and whisk the eggs until the egg yolk and egg whites are thoroughly combined (the mixture will be yellow in colour and have one consistency), set the the bowl aside.
- Cooking the masala: Cook the onions until light golden and caramelised – this adds a beautiful depth of flavour to these eggs. Ensure you also cook tomatoes until they turn soft and mushy and blend with the mixture before adding the eggs.
Chanakya
Great recipe