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Spiced scrambled eggs recipe

Spiced scrambled eggs recipe

8 ratings

With sharp red onion, golden turmeric and aromatic garam masala, these spiced scrambled eggs are a delicious twist on a classic breakfast dish. For extra creamy eggs, stir in Greek-style yogurt before loading onto warmed flatbreads with buttery garlic spinach. Finish with zesty coriander and lime wedges to serve – mornings never looked so good! See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 392 calories / serving
  • Vegetarian


  • 400g frozen spinach, defrosted and well drained
  • 1 garlic clove, crushed
  • 30g butter
  • 1 red onion, chopped
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 8 eggs, beaten
  • 40g low-fat Greek-style yogurt
  • 4 flatbreads, warmed, to serve
  • 15g fresh coriander, chopped
  • 1 lime, cut into wedges to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    8g 41%
  • Sugars

    4g 4%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 21.1g Protein 23.7g Fibre 3.3g


  1. Heat a frying pan over a medium heat until hot. Add the spinach and a pinch of salt and cook for a few mins until any excess water has been cooked off and the spinach is heated through. Stir in the garlic and half the butter and season with black pepper. Cook for a further 2-3 mins until the garlic is fragrant. Cover and keep warm.
  2. Melt the remaining butter in a separate pan over a medium heat. Add the onion and fry for 5 mins until softened. Stir in the spices and cook for 1 min until fragrant. Add the eggs and stir well to combine, then scramble to taste. Stir in the yogurt.
  3. Pile the spinach and eggs on top of the warmed flatbreads, scatter with the coriander and serve with lime wedges to squeeze over.

Tip: Adding yogurt to the eggs makes them creamier and stops them from overcooking.

See more Breakfast recipes

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