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    Indian Tomato Scramble

    clock-icon12 minutes
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    Pixicook editorial team

    A flavorful and spicy scramble made with eggs, tomatoes, onions, cilantro, and green chilies, perfect for a quick and hearty breakfast.

    Ingredients for Indian Tomato Scramble

    units in
    USchevron
    units in
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    serves
    2.5 peoplechevron
    serves
    2.5 peoplechevron

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Medium Onion, finely chopped

    each

    Substitute chevron-down

    Fresh Tomato, diced

    cups

    Substitute chevron-down

    Cilantro, chopped

    tablespoons

    Substitute chevron-down

    Hot Green Chili, finely sliced

    each

    Substitute chevron-down

    Eggs, well beaten

    each

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    How to Make Indian Tomato Scramble

    1. Melt Butter and Sauté Onion

    Start by melting 3 tablespoons (42 grams) of butter in a 10-inch skillet over medium heat. Once the butter has melted completely, add the finely chopped half onion. Sauté the onion for about a minute, stirring occasionally, until it turns translucent.

    2. Add Tomato, Cilantro, and Chili

    Next, add the diced tomato, chopped cilantro, and sliced green chili to the skillet. Cook everything together for about 3 to 4 minutes, until the tomatoes soften and release their juices. The tomatoes should break down slightly but still hold some of their shape, contributing both flavor and a bit of texture to the dish.

    3. Add Eggs and Season

    Now, pour the well-beaten eggs into the skillet, spreading them evenly over the tomato mixture. Immediately sprinkle salt and pepper to taste. Stir continuously, ensuring that the eggs cook evenly and do not stick to the skillet. Keep stirring until the eggs reach your desired consistency, which should take about 3 minutes for a hard scramble.


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