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–+ servings
Scrambled eggs with diced tomatoes and fresh parsley, served with a slice of toast. 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 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Weeknight 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
For the Spices and Tomatoes
  • 1/2 cup chopped tomatoes
  • 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 and Garnish
  • 4 large eggs lightly beaten
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro for serving

Equipment

  • medium skillet

Method
 

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

Notes

This recipe is a versatile base. Feel free to add other vegetables like spinach or bell peppers along with the onions for extra nutrition and color.

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