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–+ servings
Scrambled eggs with diced tomatoes and fresh cilantro, served with a slice of toasted bread. A quick egg recipe.

Egg Recipes in 10 Minutes: Weeknight Winner

This recipe offers a quick and flavorful egg dish perfect for busy weeknights. It uses simple ingredients and fast cooking techniques to deliver a satisfying meal in under 10 minutes.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons ghee or butter
  • 1/2 cup chopped onion
  • 2 teaspoons finely chopped green chile
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 cup chopped tomatoes
For the Spices
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri chile powder or other red chile powder
  • to taste Kosher salt
For the Eggs
  • 4 large eggs, lightly beaten
  • 1 teaspoon fresh lemon juice
For Serving
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Medium skillet

Method
 

  1. In a medium skillet, heat the ghee or butter over medium heat.
  2. Add the chopped onion, green chile, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 4 minutes.
  3. Add the chopped tomatoes and spices. Cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
  4. Add the beaten eggs to the skillet.
  5. Stir until the eggs are softly scrambled, about 2 minutes.
  6. Stir in the fresh lemon juice.
  7. Serve immediately, garnished with chopped fresh cilantro.

Notes

This recipe is a versatile weeknight meal. Feel free to adjust the spice level by adding more or less green chile and chili powder. You can also add other vegetables like bell peppers or spinach along with the onions.

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