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–+ servings
Scrambled eggs with diced tomatoes and fresh parsley, served with toasted bread. A quick egg recipe.

Egg Recipes in 10 Minutes: Weeknight Winner

A quick and flavorful egg dish perfect for busy weeknights. This recipe combines simple ingredients with aromatic spices for a satisfying meal ready in minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Scramble
  • 2 tablespoons ghee or butter
  • 1/2 cup chopped onion
  • 2 teaspoons finely chopped green chile
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 cup chopped tomatoes
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri chile powder or other red chile powder
  • to taste Kosher salt
  • 4 large eggs lightly beaten
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro for serving

Equipment

  • Medium skillet

Method
 

  1. In a medium skillet, heat the ghee or butter over medium heat. Add the chopped onion, green chile, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 4 minutes.
  2. Add the chopped tomatoes and spices (coriander, turmeric, garam masala, chile powder, and salt). Cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
  3. Add the lightly beaten eggs to the skillet. Stir until the eggs are softly scrambled, about 2 minutes.
  4. Stir in the fresh lemon juice. Serve immediately, garnished with chopped fresh cilantro.

Notes

This recipe is easily customizable. Feel free to add other vegetables like bell peppers or spinach along with the onions. Adjust the spice level to your preference.

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