I love making Mumbai Scrambled Eggs for the weekend – it is a whole vibe! I am not a breakfast person so I normally head out to work and have a coffee at work as my breakfast. But come the weekend, breakfast or brunch is really a thing and if my husband is making this, then I will never say no to it!
This is an example of a dish that goes way beyond the sum of its parts. And the parts? Very simple stuff! But together they create a kind of magic and your simple plate of scramble will forever be transformed. The thing with the Mumbai Scrambled Eggs is you can have it at anytime of the day! It is such an easy recipe and a fantastic way to jazz up your regular scramble! For the fasting month, you can have this for #sahur but I know that it makes a great, late-night, post-terawih snack! Give it to me with a cup of hot, sweet chai and I am a happy girl! 🤗
It was CJ, my husband who first made this for me. He is originally in India, having grown up in various cities like Mumbai, Delhi, Chandigarh and Indore.
There is really no substitute for butter in this dish, except for maybe ghee. Talking about ghee and eggs, you can check out another egg recipe that I have posted: Grandpas Meat and Eggs.
Smelling the roasted cumin and all the spices reminds me of all the Indian street food that we had and I miss so much!
I guess the magic worked–for I’ve been hooked ever since! Presenting: the Mumbai Scrambled Eggs!
First step is dry roasting the cumin seeds on a heated pan. Once you get the beautiful fragrance of the cumin, add in a dollop (or two) of butter. When melted, go ahead and toss in the onions and green chilli padi. I love it when it starts to change colour to a golden brown, making them so sweet!
Make sure your tomatoes are nice and ripe, nothing like the juices from the tomatoes to bring this dish further. You can always substitute with 2-4 cherry tomatoes. Add them to the pan and let them soften and come together with the onions and chillies. Here is where I season with salt and pepper and sometimes with a pinch of turmeric powder, for extra tonic!
Simply pour the beaten eggs and “scramble” until the consistency that you like. I like ‘em soft and fluffy and I love placing this fluffiness on buttered crispy toast! So delicious and absolutely perfect at any time of the day! I hope you would give this a try!
Mumbai Scrambled Eggs
Ingredients
1 small red onion, chopped
Half a ripe tomato, chopped
1 green chilli padi, sliced
1/2 tsp cumin seeds
1 tbsp butter
4 eggs
Pinch of turmeric powder (optional)
Salt and pepper
Coriander leaves, chopped
Bread of your choice
Directions
- Heat up a medium frying pan in medium heat and fry roast the cumin seeds. After a minute, when fragrant, add a dollop of butter. Fry the onions and chilli padi until golden and caramelised. Add the chopped tomatoes and toss with seasoning. Toss and let the tomatoes soften for a minute or two.
- In the meantime crack 4 eggs into a bowl and season with salt and pepper. Whisk with a fork.
- Add the beaten eggs into the pan. Stir with a ladle until desired doneness, I like it soft and scrambly!
- Serve with chopped coriander leaves and buttered toast for a wholly satisfying meal!
