Spiced Scrambled Eggs

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (700.8 g)
  • Calories 821
  • Total Fat - 55 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 1829.4 mg
  • Sodium - 777.2 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 8.4 g
  • Protein - 63.5 g
  • Calcium - 314 mg
  • Iron - 9.7 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat a frying pan and melt the butter, then fry the onion until it starts to brown and then add the turmeric and stir to combine, cooking for a few minutes until the onion is brown and then add the garlic and stir, then add the tomato and chilli and stir to combine and cook until softened, then add the fresh coriander.

Step 2

Remove from the heat and allow to cool for about 10 minutes so the mixture is not too hot when the egg is added.

Step 3

Return the pan to a low heat and add the egg, stirring gently to scramble and season with salt, then taste and adjust the seasoning if necessary and serve immediately.

Tips & Variations

No special items needed.



These scrambled eggs are packed with flavor! I halved the recipe for two people. I love recipes that include turmeric because of the health benefits but it also adds terrific flavor. We also enjoyed the tomatoes, red onion, chili pepper, and cilantro. We truly enjoyed this breakfast. Thank you!

review by:
(24 Jan 2021)