Monday 30 June 2014

Mums' Sunday Spicy Scrambled Eggs

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's Monday and the last day of June.

 It's also the second fast of Ramadan today. I hope your first fast went well yesterday. Alhamdulillah, I found the long fast (20.5 hours here) quite good. 
By keeping busy, the hours flew by and before I knew it, it was Iftar time! Mum made a mango smoothie and along with juicy dates, it was the first thing I had. Wow, they tasted so good - a real energy boost after the long day without food or drink.
We eat Suhoor at around 2:00am here, and one of our favourites are these Spicy Scrambled Eggs. Normally, we make them for a leisurely Sunday morning breakfast, but now they will become part of our Suhoor menu.

These eggs are super yummy. They are scrambled with onions and tomatoes, spiced with cumin, coriander, curry powder and chilli powder. Serve with crispy toast, maybe buttered, for a flavourful breakfast!

Scrambled Eggs, previously: Scrambled Eggs with Potatoes

A Simple List of Ingredients:

1. Onion
2. Vegetable Oil
3. Green Chillies
4. Tomatoes
5. Eggs
6. Salt
7. Water
8. Red Chilli Powder
9. Ground Cumin
10. Ground Coriander
11. Curry Powder

Bismillah, let's begin!

Peel 2 Onions.

Heat up a few tablespoons of Vegetable Oil in a frying pan.

Thinly slice in the onion.

Give the onions a good stir.

Leave the onions to slowly sizzle away on a low-medium heat.

Be sure to stir them now and again.

Take 4 Green Chillies, or to taste.

Once the onions are nearly softened ..

.. thinly slice in the green chillies.

Stir well.

Leave to soften again. 

Then, it's time for the eggs.

Crack 6 Eggs into a bowl.

Beat the eggs well.

Once the onions have begun to turn a lovely, golden brown, add in 2 Tomatoes, chopped.

Allow to heat through for a minute and then it's time to season!

First, about 1 teaspoon of Salt, or to taste.

1/2 teaspoon of Red Chilli Powder

1/2 teaspoon of Ground Cumin
1/2 teaspoon of Ground Coriander
1/2 teaspoon of Curry Powder

Along with a splash of Water.

Stir well and turn the heat up a little so it starts to bubble.

Let the mixture bubble away for a few minutes so that the spices can cook.

Then, begin to dry the sauce out.

Until the oil begins to rise.

Then, pour in the beaten eggs.

Pop the heat down to about medium-low.

Stir the eggs around until they begin to set.

We like our scrambled eggs a little more well done, so when you think that they're done - they're done!

Serve up straight away while piping hot ..

.. with hot toast and tea!

Full Written Recipe:

Mums' Sunday Spicy Scrambled Eggs

Ingredients - serves 4

2 Onions, peeled and finely sliced
Few tablespoons of Vegetable Oil
4 Green Chillies, finely sliced
2 Tomatoes, chopped
1/2 teaspoon Red Chilli Powder
1 teaspoon Salt
1/2 teaspoon Curry Powder
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
Splash of Water
6 Eggs, beaten


Heat the oil in a frying pan, and add the onions. Allow to soften for a few minutes, then add in the green chillies. Leave on a medium to low heat until light brown.

Add in the tomatoes, salt, red chilli powder, ground coriander, ground cumin, ground coriander, curry powder and the water. Stir well and bring to the boil.

Once bubbling, begin to dry it out by stirring. It's ready when the oil starts to rise to the top.

Pour in the eggs and turn the heat down. Stir the eggs into the onions until the eggs are cooked to your liking.

Serve with hot toast and tea!

This Time Last Year:

Keep me in your duas, please, 


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.