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–+ servings
Scrambled eggs topped with pico de gallo and cilantro, served with toast. A quick egg recipe.

Egg Recipes in 10 Minutes: Weeknight Winner

This recipe is a quick and flavorful egg dish perfect for busy weeknights. It uses simple ingredients and takes only 10 minutes to prepare.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Weeknight Dinner
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
  • 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
  • Kosher salt to taste
For the Eggs
  • 4 large eggs lightly beaten
  • 1 teaspoon fresh lemon juice
For Serving
  • 2 tablespoons chopped fresh cilantro for serving

Equipment

  • Medium skillet

Method
 

  1. In a medium skillet, heat the ghee or butter over medium heat. Add the chopped onion, green chile, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 4 minutes.
  2. Add the chopped tomatoes and spices (coriander, turmeric, garam masala, chile powder, and salt). Cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
  3. Add the lightly beaten eggs to the skillet. Stir until the eggs are softly scrambled, about 2 minutes.
  4. Stir in the fresh lemon juice. Serve immediately, garnished with chopped fresh cilantro.

Notes

This recipe is a versatile base. Feel free to add other vegetables you have on hand, such as bell peppers, spinach, or mushrooms, along with the onions and tomatoes.

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