Spicy Scrambled Eggs
This easy and fluffy spicy scrambled eggs, are a perfect way to kick start your day. Go Ahead and try my recipe, you are sure to have an ‘egg-cellent’ day.
All happiness depends on a leisurely breakfast.
~John Gunther~
Well leisurely or not, a happy start to your day, should always entail breakfast. We are always bombarded with information about how important it is to have breakfast, and I have to agree. Breakfast doesn’t have to be overly complicated, and with a few fresh ingredients and easy techniques, you can also be enjoying a healthier take on breakfast. This particular recipe, is one from the “old-school”, yep You guessed right, one that was taught to me and I’m sure many others, by the older generations within our families.
This Spicy Scrambled Eggs, is one of my Abba’s (DAD) favourite breakfast. With him visiting me recently, I managed to quickly Click a couple of pics, So I could share this with you. This type of egg dish, is very common in many South African Indian homes, and may be referred to as various other names, like ‘Piyaj Unda / Piyaj Bedoo’. My version of this spicy scrambled egg, is not only found here in South Africa, but countries like India, Philippines and even Nigeria, have versions of this. DO YOU MAKE THIS KIND OF SCRAMBLED EGGS, IF SO, WHAT DO YOU REFER TO IT AS?
Now for any first time adventure into the kitchen, to whip up breakfast can be daunting. But allow me to show you how easy this recipe is and share with you some tips for making the perfect scrambled eggs.
Those tips are the basic rules to follow when making scrambled eggs. Now, here is how You too can make a Spicy Version of this age old classic breakfast, “JUST LIKE MUMMY DID”.
HAPPY ‘SCRAMBLING’ LOVELIES
?LOVE MARRIAM?
Looking for more egg dishes to try for Breakfast/Brunch? Have you tried out my other recipes yet? Take a look at these for more Inspiration… Simple Omelette and Shakshouka
Back to my Spicy Scrambled Eggs Recipe for you to try out soon…
Spicy Scrambled Eggs
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
INGREDIENTS
2 extra large Eggs
1/2 small onion, thinly chopped/sliced
red or green chillies (according to preference)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 Tablespoon Milk or Fresh Cream
1/4 teaspoon Baking Powder (Dissolved in 1 tablespoon water)
Fresh Coriander Leaves/Parsley Leaves/Chives , finely chopped
METHOD
~ Add the oil and butter to a non-stick pan, heat and then add the sliced onions
~ As it lightly softens, add chopped chillies of choice
~ Crack eggs in a separate bowl, add to it the baking powder dissolved in water, salt and pepper, as well as the milk/cream
~ Whisk this well until egg yolks and egg whites are well combined.
~ Lower the heat on stove once the onions take on a light pinkish tinge, add in the whisked eggs.
~ Allow the eggs to cook on low heat, using a spatula/wooden spoon, gently stir about the eggs and onion,
~ DO NOT OVERCOOK THE EGGS, It will further cook through once removed from the heat.
~ Garnish with Chopped Fresh Coriander/Parsley/Chives
~ Best enjoyed, served immediately with toasted bread/roti.
~ NOTE – you may prefer to add on other spices to this scrambled eggs, like a touch of turmeric powder, chilli flakes, cumin powder, as optional extras. These are best added to the ‘onion frying stage’, before adding the whisked eggs into the pan.
ENJOY!!!
