Desi Eggs Recipe - Pakistani Spiced Scrambled Eggs
Learn how to make authentic desi eggs (Pakistani-style spiced scrambled eggs) with onions, tomatoes, and green chilies. Ready in 15 minutes - perfect for breakfast!
There’s something magical about the smell of onions and spices sautéing in a pan early in the morning. For me, this smell reminds me of home. This desi eggs recipe is a family favorite that I make for my little brother literally every single morning when I visit home. It’s his absolute favorite breakfast, and once you try it, you’ll understand why.
What Are Desi Eggs?
Desi eggs are South Asian-style scrambled eggs cooked with a flavorful base of sautéed onions, tomatoes, aromatic and green chilies, and spices. These eggs have an explosion of flavour from the spices and aromatics that are used, namely the cumin, turmeric, red chili powder, and fresh green chilies. The eggs are cooked right into the mixture of onion, tomatoes, and spices/aromatics, creating a rich, saucy breakfast that’s perfect for scooping up with fresh naan/roti.
This dish is incredibly popular across South Asia with many regional variations. My version is simply how I grew up preparing this dish, perhaps what makes it most stand out is how much spices and chilies I add so that the flavour really wakes you up!
Why You’ll Love This Recipe
Quick and Easy: Ready in just 15 minutes from start to finish, making it perfect for busy mornings. Even if you make roti/naan and chai from scratch, you can just make these eggs during the bake and boil times of the chai and bread so it is still pretty quick and easy!
Nutritious and Balanced: Packed with protein from eggs as well as fiber and micronutrients the vegetables. This breakfast will keep you full and energized throughout your day.
Budget-Friendly: Uses simple, affordable ingredients you probably already have in your kitchen. I always buy my spices in bulk at Asian grocery stores to save even more money.
Customizable: Easily adjust the spice level to your preference. Want it milder? Add less green chilies and use milder chili powder. Love heat? Add more chilies and use hot chili powder!
Crowd-Pleaser: Whenever my friends are in town I always try to make this dish at least once for breakfast. People generally love it and it is easy to make lots for a bigger crowd or family!
Ingredients
For the Base:
- ½ medium onion, diced
- 1 cup crushed tomatoes (or 1-2 fresh tomatoes, diced)
- 1-20 green chilies, chopped
- 1 tablespoon cooking oil
- ¼ cup water
Spices:
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- ½ tablespoon cumin powder
- ½ teaspoon coriander powder (the secret ingredient! Sprinkle on top at the end)
- Salt to taste
- Black pepper to taste
For the Eggs:
- 2 large eggs
- ¼ cup egg whites (optional, for extra protein)
For Garnish:
- Fresh cilantro and/or green onions
- Fresh basil (optional)
- Extra black pepper
To Serve:
- Homemade bread, naan, paratha, or toast
- A cup of chai (essential - it’s illegal not to!)
Instructions
Step 1: Sauté the Onions
Heat 1 tablespoon of oil in a skillet over medium heat. I love using a cast-iron skillet for this because it distributes heat evenly, but any pan works! Add your diced onions and sauté for 5-7 minutes until they become translucent and start to brown. This is my favorite part - the smell and sound of onions sizzling is just chef’s kiss.
Pro tip: The onions do not necesssarily need to be caramelized as we are cooking this pretty quickly but make sure they are translucent, you don’t want to have a super raw onion flavour.
Step 2: Add the Tomatoes
Once your onions are nicely browned, add the crushed tomatoes. I typically use canned crushed tomatoes (about one quarter of an 800ml can), but fresh tomatoes work beautifully too. If using fresh, you’ll need about 2 medium tomatoes, diced. You can also blanche your tomatoes if you are using fresh ones to remove the skin. Mix everything together and let it cook for 3-5 minutes until the tomatoes break down and create a saucy base.
Step 3: Spice It Up
Now for the fun part - adding all the delicious spices! Add your chopped green chilies, red chili powder, turmeric, cumin powder, salt, and black pepper. Stir everything together. If the mixture looks too dry, add about ¼ cup of water. Let the spices cook for about 2 minutes - you’ll notice the color deepening and the aroma intensifying.
Spice adjustment: Use 1-2 green chilies for mild heat, 3-4 for medium, or 5+ if you’re like me!
Step 4: Add the Eggs
Time to add the eggs! I crack them directly into the pan and I always try to do the one-handed egg crack like a professional chef (sometimes successfully, sometimes not). If you’re using egg whites for extra protein like I sometimes do, add those now too. Gently stir to break up the yolks and incorporate them into the tomato mixture.
Important: I usually don’t overmix or whisk this because I like for the whole dish to remain pretty chunky.
Step 5: Cook to Perfection
Cook for 2-3 minutes until the eggs are cooked through but still slightly soft. Once the eggs are cooked, especially if you are using a cast iron skillet, make sure to remove the eggs from the pan to avoid overcooking!
Step 6: The Secret Ingredient
Here’s where the magic happens - sprinkle ½ teaspoon of coriander powder on top and add some freshly cracked black pepper. This last-minute addition of coriander powder is my secret weapon that takes these eggs from good to absolutely incredible.
Step 7: Garnish and Serve
Top with fresh cilantro (mandatory), green onions, and basil if you have it. Serve immediately while hot with your choice of bread and, of course, a steaming cup of chai.
Chef’s Tips for Success
Don’t Overcook the Eggs: This is the number one mistake people make. The eggs should be soft, not dry and rubbery.
Use Good Quality Fresh Spices: Buy high quality spices (Asian grocery stores are good for this) and try to buy an approriate amount for how much you use (avoid having a pack of ground spices sit in your drawer for years).
Prep Everything First: Dice your onions, chop your chilies, and blacnhe/chop your tomatoes if you are using fresh tomatoes. This makes the cooking process smooth and stress-free.
Add Coriander Powder at the End: Don’t skip this step! Adding coriander powder as a finishing touch (rather than cooking it with the other spices) gives it a fresher, more vibrant flavor. If if you don’t like coriander/cilantro as a fresh herb, coriander powder has a very different flavour that I think is more palatable for most people.
Serve Immediately: Desi eggs are best enjoyed hot, right off the stove. The texture changes as they cool, so time your bread/chai accordingly!
Ingredient Substitutions
No Green Chilies? You can use jalapeños or serrano peppers and perhaps even crushed red chili pepper if you are in a bind but I highly recommend having some kind of fresh spicy pepper for this recipe!
Fresh vs. Canned Tomatoes: Both work great! Fresh tomatoes give a brighter flavor, while canned tomatoes create a richer, more concentrated taste. Use whatever you prefer, I usually opt for canned tomatoes for this dish or a mix.
Egg Whites: Totally optional! I add them for extra protein and to use up leftovers, but adding more whole eggs work perfectly too.
Oil Alternatives: You can use ghee (clarified butter) for a richer flavor.
What to Serve With Desi Eggs
This is what my ideal breakfast looks like, and I’m not exaggerating when I say it’s perfection:
Bread Options:
- Homemade [Pakistani bread/roti](link to your bread recipe)
- Naan or paratha
- Toasted sourdough
- Plain toast
Beverages:
- Chai (mandatory - see my chai recipe here)
Side Dishes:
- Sliced cucumbers and tomatoes
- Raita
- Pickled onions
Storage and Reheating
Storage: Store leftover desi eggs in an airtight container in the refrigerator for up to 2 days. The eggs will lose some texture but the flavor remains delicious.
Reheating: Reheat gently in a pan over low heat, adding a splash of water to refresh the sauce. Microwaving is fine too but it might make the texture a bit worse.
Make Ahead: You can prep the onion-tomato base ahead of time and store it in the fridge if you’d like. When ready to eat, just reheat the base and add fresh eggs!
Frequently Asked Questions
Can I make this less spicy?
Absolutely! Simply reduce or omit the green chilies and use less red chili powder. The dish will still be flavorful from the other spices and aromatics.
What makes this different from regular scrambled eggs?
Desi eggs are cooked into a spiced tomato-onion base, giving them much more flavor and a saucier texture. The aromatic spices and fresh green chilies make them taste completely different from plain scrambled eggs. It’s the difference between breakfast and an experience.
Can I add vegetables?
Yes! Bell peppers, mushrooms, or spinach would be great additions. Add them when you add the tomatoes so they have time to cook through.
Is this recipe gluten-free?
Yes! The desi eggs themselves are naturally gluten-free. Just make sure to serve them with gluten-free bread if needed. I suspect they would be tasty in an arepa!
Can I meal prep this?
While best enjoyed fresh, you can meal prep the onion-tomato base and store it in portions. Each morning, just reheat a portion and add fresh eggs. This cuts your cooking time down to less than 5 minutes!
This desi eggs recipe holds a special place in my heart because it reminds me of home and the joy of cooking for the people I love. My little brother’s face lights up every time I make this for him, and that’s what cooking is all about - bringing joy and comfort to others.
I hope this becomes a regular in your breakfast rotation! Tag me on Instagram @deevaandfood when you make it and, as always, if you did enjoy this post make sure to follow me on my social media platforms and checkout my other blog posts !
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Serves 2 | Prep Time: 5-10 minutes | Cook Time: 10-15 minutes | Total Time: 15-25 minutes