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Spicy Scrambled Eggs

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6


  • 2 tablespoons canola oil
  • 1 medium yellow onion finely diced
  • 1 tablespoon fresh ginger paste
  • 1 fresno pepper seeds and stem removed, finely minced
  • 2 cloves of garlic finely minced
  • 1 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • salt and black pepper
  • 10 ounces canned diced tomatoes drained
  • 8 large eggs beaten
  • 1/2 teaspoon crushed red pepper
  • sliced green onions and chopped cilantro for garnish
  • toast for serving


  • In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.
  • Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.
  • Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!