Gizzi Erskine's Indian scrambled eggs

Indian scrambled eggs
  • Serves: 2
  • Prep: 5mins
  • Cook: 5mins

Why not spice up your breakfast routine by trying Gizzi Erskine’s Indian take on classic scrambled eggs? Made with fragrant and aromatic spices, this is the perfect recipe to start your day with a bang or have as part of a tasty main meal.


  • 2 tablespoons butter, ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 green or red chilli, finely sliced
  • 2 spring onions, finely sliced
  • ½ red pepper, finely chopped
  • 4 large British Lion eggs
  • 1 tablespoon of milk
  • 2 chapattis


1. Heat the butter or oil in a pan then add in the cumin seeds. Cook for 20 seconds then add in the chilli, spring onions and peppers and cook for a further 30 seconds.

2. Meanwhile, lightly whisk the eggs (Gizzi uses free range), milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

4. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble with toasted chapattis.

Click on the stars to rate this recipe:

4 / 5 rating (25 votes)

You might also like

Follow us on Instagram @egg_recipes

Impress your guests and serve up these delicious beetroot steeped wasabi eggs as the perfect Easter canapé - follow the link in the bio!These delicious Easter egg cakes are so easy to make and will be a hit with all the family this weekend – check out the recipe in the bio!Get some @proper_tasty inspiration for this Easter with this video for their delicious Spring Garden TartGet the kids involved in making these fun Easter bunnies using real eggs, not the chocolate variety - follow the link in the bio!