Best Spiced Scrambled Eggs Recipes

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MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS



Moroccan-Spiced Couscous with Scrambled Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
1/4 cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
1/2 English cucumber, diced
1/2 cup plain whole-milk yogurt

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
  • Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
  • Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
  • Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams

SPICED SCRAMBLED EGGS



Spiced scrambled eggs image

Make a wholesome start to the morning with creamy scrambled eggs on toast, perfect for using up a stray tomato or two

Provided by Good Food team

Categories     Breakfast, Lunch

Time 30m

Number Of Ingredients 8

1 small chopped onion
1 chopped red chilli
knob of butter
4 beaten eggs
splash of milk
good handful diced tomatoes
coriander leaves
toast , to serve

Steps:

  • Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

Nutrition Facts : Calories 236 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.51 milligram of sodium

SPICED LENTILS AND SCRAMBLED EGGS



Spiced Lentils and Scrambled Eggs image

Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
  • Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
  • Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
  • Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

AKURI (SPICED SCRAMBLED EGGS)



Akuri (Spiced Scrambled Eggs) image

This is an easy-to-make Anglo-Indian recipe for spiced scrambled eggs. Serve with chapatis or puris and some spiced vegetables. Recipe adapted from: "the vegetarian epicure, book two", by Anna Thomas.

Provided by lynnski LA

Categories     Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
1/4 cup milk
1/2 teaspoon salt
black pepper
3 tablespoons cilantro, chopped
3 tablespoons butter (or ghee)
1/2 onion, finely chopped
1 jalapeno chile, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon dried red pepper, crushed
1/2 teaspoon turmeric, ground1/2 teaspoon cumin, ground

Steps:

  • Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
  • Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
  • Add the chiles, ginger, red pepper, turmeric and cumin.
  • Stir over medium heat for about 2 minutes.
  • Raise the heat slightly and pour in the beaten eggs.
  • Stir constantly until the eggs are just set but still creamy.
  • Serve immediately with chapatis.

SCRAMBLED EGGS WITH SPICED MUSHROOMS



Scrambled Eggs with Spiced Mushrooms image

This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.

Provided by Mirj2338

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil or 2 tablespoons butter (or a mixture of both)
1 medium onion, finely chopped
1 package small mushroom, sliced
1 teaspoon sweet Hungarian paprika
1 pinch cayenne pepper or 1 pinch other hot red pepper
salt & freshly ground black pepper
1/2 teaspoon ground cumin
4 eggs
1 tablespoon chopped parsley (optional)

Steps:

  • Heat the oil in a medium skillet over medium-high heat.
  • Add the onion and saute over medium heat for 5 minutes.
  • Add the mushrooms, salt, pepper, paprika, and cumin.
  • Saute, stirring often, for 5 minutes, or until tender and lightly browned.
  • Beat the eggs with a pinch of salt and cayenne.
  • Reduce the heat under the skillet with the mushrooms to low.
  • Add the eggs and scramble them, stirring often, until they are set to taste.
  • Remove from heat and stir in the parsley.
  • Taste, adjust seasoning, and serve.

INDIAN SPICED SCRAMBLED EGGS



Indian Spiced Scrambled Eggs image

Categories     Sauce     Egg     Boil

Yield serves 4 to 6

Number Of Ingredients 13

1 Yukon Gold potato, peeled and diced
2 cups cauliflower florets
5 tablespoons olive oil
1 yellow onion, diced
1 tablespoon ground coriander
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt
6 eggs

Steps:

  • Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
  • Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
  • Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
  • Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.

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