Spicy Scrambled Eggs

81 Comments

In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did.

For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next.

But one recipe I bookmarked on the first read-through is Spicy Scrambled Eggs. Nothing exceptional except, well, it is. There are spices, herbs, eggs, tomatoes, a chile pepper and did I mention spices?!!


From Ottolenghi: Many of my brunch dishes were devised BC (before children), so food-meets-the-need-to-soothe was often in mind when cooking on a Sunday morning. A few dishes have remained part of the weekend breakfast repertoire since we started turning in early on a Saturday night. This is one of them.

Spicy Scrambled Eggs
Serves 4

2 tablespoons sunflower oil
3/4 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1 small onion, finely diced
1 1/4″ piece fresh ginger, peeled, finely chopped
1 medium red chile, seeded, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/2 teaspoon tomato paste
4 medium tomatoes, peeled, cut into 3/4″ dice
8 eggs, beaten
3 green onions, thinly sliced
2/3 cup cilantro leaves, chopped
1/2 teaspoon Urfa chile flakes

Put a large, preferably nonstick sauté pan over medium heat and add the oil, cumin, caraway, onion, ginger, and chile. Cook for 8 minutes, stirring occasionally, until the onion is soft.


Add the ground spices, tomato paste, and 3/4 teaspoon salt and for and stir for 2 minutes.

Add the tomatoes and cook for a further 8 to 10 minutes, until most of the liquid has evaporated.


Add the eggs, turn down the heat to medium-low, and continuously, but very gently, scrape the base of the pan with a wooden spatula.

You want to end up with large, curd-like folds and you want the eggs to be soft and very moist.

Cook the mixture for a total of about 3 minutes.

Sprinkle with the green onions, cilantro, and chile flakes.

Serve at once.


Enjoy!

81 thoughts on “Spicy Scrambled Eggs

  1. Nice spicy looking one Mimi. We love a good scramble and this one will make our table. I must admit that when I saw the Crimsom and clove jar it reminded me of a song from my youth by Tommy James and the Shondells.

    • They were my first concert! In Seattle. I had an older sister and I went with her. There was some good music back then!

    • I have their greatest hits CD — will pop it in and listen again. (My favorite was “Crystal Blue Persuasion.” :) Dont’cha just love how music and food are intrinsically linked?

      • Oh that’s funny! They didn’t have many hits, did they?!! Kind of like the Turtles!

  2. Mimi, this recipe and your review and photos prompted me to dig through my spice stash a.s.a.p. — my mortar and pestle have been neglected for far too long — plus, I love scrambled eggs when the term “curds” is associated with them. (Reminded me of Julia Child’s recipe for scrambled eggs, but with a lil’ ZIP.) No wonder folks in the South offer salsa when they serve them. Love this!

  3. Ironically, The Turtles “Happy Together” tour was the first concert I ever attended. :) They were well into their golden years, but it was fun and brought back memories.

  4. I love egg dishes (especially for dinner). This recipe looks divine — I’m loving all of the rich spices. And topped with those fresh herbs and onion, yum! These photos are beautiful, so appetizing that I want to jump right in.

  5. I’m sure you wouldn’t need lunch after this filling breakfast. As I mentioned before, I was gifted one of Yotam’s books. I just browsed through all the recipes, but have yet to attempt to make one of them. I’m excited to bookmark some. Your scrambled eggs look wonderful, those spices, wow!

    • I resisted a long time. Then I finally bought one, then two, and now I have 5!!! His recipes are irresistible !

  6. The eggs look wonderful, so flavourful. Just love the bunch of cilantro on the side. I have scrambled eggs on the menu for tonight’s dinner, perhaps I’ll give this one a try. I have Jerusalem, although I haven’t made anything from it yet.

    • His recipes are pretty incredible. I resisted him for a long time. We did go to one of his restaurants in London for lunch, and it was perfect.

  7. I think I have all of his books and most of them are pretty good. Do not have the latest and I do have Sweet but haven’t been smitten with it the way I have with his others. These eggs are gorgeous. Must give them a try soon!

    • I don’t have sweet because I don’t bake, nor do I really eat sweets. I eat a lot of everything else! I do have Simple, and it’s good, too, in my opinion. The eggs are fabulous!

  8. I have that particular cookbook, but I don’t recall the spicy eggs. I get excited when I put curry powder all over my eggs, and that’s it! LOL! This is a wonderful recipe and I’d like to dive right in. Your photos made my mouth water. :-)

  9. Woah, what an awesome recipe! I eat a scrambled egg on toast quite often for lunch, but I typically just put a bit of Cajun seasoning (Tony’s!) and some shredded cheese. Now I’m realizing that I need to think outside the box more. These scrambled eggs have me wondering if it’s time for lunch yet?? (It’s not. It’s only 7:30am. Haha.)

    • My most I’ve ever done to eggs is to make piperade – tomatoes, red bell peppers, prosciutto, parsley. But these eggs have that beat, especially if you love flavors and spiciness!

  10. Oh I do like the idea of adding spices to scrambled eggs. My husband adds oregano which I am not too fond of in the scrambled eggs but your version sounds absolute delish ✌️

    • Well, it’s Ottolenghi’s version actually! I never would have thought to do this, although I was raised on piperade, which is a sort of Basque scrambled eggs dish with goodies. I don’t think I’d like just oregano either.

  11. I can’t tell you how many times we have made this recipe for a weeknight supper! The flavors are incredible – I love what he does with just about everything!

    • Oh interesting! It certainly caught my eye during the first read through. And his last book is great – another one I resisted buying!

  12. I love Ottolenghi and have a few of his books, although not this one. His elevation of humble dishes and vegetables always makes me smile. Such gorgeous colours and flavours in this dish Mimi!

    • You said that so well. I’m always a bit skeptical when a new cookbook comes out, and then, it’s wonderful, just like all the rest!

  13. I have just recently explored this chef and was planning on making the Black pepper tofu later in the week! On another topic, might I ask your opinion on Dutch ovens? Is there a way to PM via this site? Thanks.

  14. I have an Indian Scrambled Eggs recipe on my blog, one that I love as a weekend breakfast. This has way more spices in it and I’m drooling at the thought of giving this a try instead! There’s something really good about starting your Sunday with a good dish like this! All those flavours together. Yum!

    • Oh, just that sounds fabulous. I had no idea there was such a thing as any kind of spiced eggs out there! This recipe was outstanding.

  15. I adore all of Ottolenghi’s recipes and yes, I own everyone of his cookbooks. Not sure how I missed this delicious looking recipe. Making this Sunday.

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.