Scrambled Eggs with Curry Tomatoes Recipe
Introduction
Scrambled eggs with curry tomatoes is a vibrant and flavorful twist on a classic breakfast favorite. The warm spices infused into juicy tomatoes pair beautifully with fluffy eggs, creating a dish that’s both comforting and exciting. This recipe is quick to prepare and perfect for a satisfying meal any time of day.
Ingredients
- 6 eggs
- 4 tablespoons milk
- 12 grape tomatoes
- 3 tablespoons grapeseed oil
- 1/2 teaspoon garlic
- 1/2 teaspoon dry mustard
- 1/2 teaspoon curry powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon chili powder
- 1 lemon
- Salt, to taste
- Yogurt, to taste (optional)
- Bread, to taste (optional)
Instructions
- Step 1: In a microwavable bowl, combine the grape tomatoes, grapeseed oil, dry mustard, garlic, curry powder, garam masala, chili powder, and the juice of the lemon. Mix everything well to coat the tomatoes evenly.
- Step 2: Microwave the tomato mixture for 1 to 1 ½ minutes, then stir. Continue microwaving in 30-second intervals, stirring between, until the tomatoes reach your preferred tenderness. Set aside once done.
- Step 3: In a separate bowl, whisk together the eggs and milk thoroughly to combine.
- Step 4: Cook the eggs in the microwave in 30-second intervals, stirring between each, until they are set and cooked through, about 2 ½ minutes total. Fluff the eggs gently with a fork.
- Step 5: Plate the scrambled eggs and spoon the curried tomato mixture over the top. Season with salt to taste.
- Step 6: Serve warm, either on their own or with bread and a dollop of yogurt if desired.
Tips & Variations
- For extra creaminess, substitute yogurt with sour cream or creme fraiche as a topping.
- Add fresh chopped cilantro or parsley for a bright herbal note.
- You can swap grapeseed oil for olive oil if preferred.
- Use fresh ground spices for a more intense flavor.
- Serve with toasted naan or other flatbreads for a more substantial meal.
Storage
Store any leftover scrambled eggs and curry tomato mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the eggs. It’s best enjoyed fresh but can be quickly reheated for convenience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish without a microwave?
Yes, you can cook the tomatoes and scrambled eggs on the stovetop. Sauté the tomato mixture in a pan over medium heat until tender, and cook the eggs in a nonstick skillet, stirring gently until set.
What type of yogurt works best as a topping?
Plain, full-fat yogurt adds creaminess and balances the spices well. Greek yogurt is also a great option for a thicker texture and tangy flavor.
Print
Scrambled Eggs with Curry Tomatoes Recipe
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Diet: Low Fat
Description
This vibrant Scrambled Eggs with Curry Tomatoes recipe combines fluffy eggs with a spiced, tangy tomato mixture infused with curry powder, garam masala, and chili, delivering a flavorful and nutritious dish perfect for breakfast or brunch. Ready in just about 15 minutes using simple microwave cooking techniques, it pairs wonderfully with bread and a dollop of yogurt for added creaminess.
Ingredients
Egg Mixture
- 6 Eggs
- 4 tablespoons Milk
Curry Tomato Mixture
- 12 Grape Tomatoes
- 3 tablespoons Grapeseed Oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Curry Powder
- 1/4 teaspoon Garam Masala
- 1/4 teaspoon Chili Powder
- Juice of 1 Lemon
To Serve
- Salt, to taste
- Yogurt, to taste
- Bread, to taste
Instructions
- Prepare the Curry Tomato Mixture: In a microwavable bowl, combine grape tomatoes, grapeseed oil, garlic powder, dry mustard, curry powder, garam masala, chili powder, and fresh lemon juice. Mix thoroughly to ensure the spices coat the tomatoes evenly.
- Cook the Tomatoes: Microwave the tomato mixture for 1 to 1 ½ minutes. Stir the mixture, then continue microwaving in 30-second intervals until the tomatoes reach your preferred tenderness. Once cooked, set the mixture aside.
- Whisk Eggs and Milk: In a separate bowl, whisk together the eggs and milk until they are well blended and slightly frothy.
- Cook the Scrambled Eggs: Microwave the egg mixture in 30-second intervals, stirring well between each interval to encourage even cooking and fluffiness. Continue this process for about 2 1/2 minutes or until eggs are fully set and cooked through.
- Plate and Combine: Fluff the cooked eggs and plate them. Spoon the warm curry tomato mixture over the eggs. Sprinkle salt to taste if desired.
- Serve: Serve the dish warm, optionally accompanied by bread and a dollop of yogurt to complement the spicy tomato topping.
Notes
- Microwave wattages vary; cooking times might need adjustment accordingly.
- Use fresh lemon juice for best flavor impact in the tomato mixture.
- Adjust spice levels by modifying chili powder quantity according to your preference.
- Grapeseed oil is preferred for its neutral flavor and high smoke point but can be substituted with another neutral oil.
- This recipe can easily be doubled or halved as needed.
- To make dairy-free, substitute milk with almond or oat milk and omit yogurt or use a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Microwaving
- Cuisine: Fusion (Indian-inspired breakfast)
Keywords: scrambled eggs, curry tomatoes, spiced eggs, quick breakfast, microwaved eggs, Indian-inspired, easy brunch recipe
