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Warm Indian-Spiced Egg Breakfast Salad

Prep Time:

5 mins

Cook Time:

15 mins

Serves:

Serves 6

Diet type

Vegetarian

Ingredients

  • 8 eggs

  • 2 tbsp. butter

  • 1 onion, finely chopped

  • 1 tsp. root ginger, grated

  • 1 red chili pepper, sliced

  • ¼ tsp. cayenne pepper

  • ⅛ tsp. ground turmeric

  • 2 tomatoes, diced

  • salt

  • ¼ cup (10g) cilantro, chopped

  • 6 slices bread, toasted

Preparation

Step 1


Firstly, hard boil the eggs. Place the eggs into a pot and cover with cold water. Bring the water to a boil and boil eggs for 7-8 minutes. Once cooked, drain with cold water and transfer into a bowl to cool. Then peel, chop into pieces and set aside.


Step 2


In a non-stick skillet, melt the butter over a medium heat and add the onion, cook for 5 minutes until soft and golden. Stir in the ginger, chili pepper, cayenne pepper, ground turmeric and the chopped eggs. Mix well to combine, cooking for a further 3 minutes.


Step 3


Add in the tomatoes and turn off the heat. Season to taste with salt and sprinkle over the chopped cilantro. Serve with the hot toast.

Nutritional information (per serving)

Kcal 

223

Fats (g)

13

Carbs (g)

16

Protein (g)

11

Fiber (g)

2

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