'Masala Eggs' - Spicy Scrambled Eggs, an 'eggtastic' flash in the breakfast 'Balti' pan

 

A balti pan is the perfect way to cook Indian-style masala eggs – a breakfast favourite inspired by our trips to Goa. As the pan heats, it helps build layers of flavour, allowing the spices to gently toast and release their rich aroma into the dish

Much like the way truffle infuses eggs with deep flavour, masala eggs absorb the warmth and complexity of spices such as cumin, turmeric, and garam masala. The result is a comforting, fragrant breakfast that is both delicious and nourishing.

Cooking in a balti pan also adds a fun touch to the dish and can contribute a little extra iron, making it a satisfying way to start the day.

Serve with warm chapatis and a refreshing mango lassi, and you have a vibrant, healthy breakfast that’s packed with flavour — a true morning flavour bomb. 🌞

Serves two

INGREDIENTS:  

½ teaspoon cumin seeds

1 teaspoon garam masala

½ teaspoon ground turmeric 

1/2 teaspoon ground paprika 

6 free-range eggs 

1 small red onion- peeled and chopped small 

1 small green chilli- deseeded  

1 garlic clove crushed  

2 ripe tomatoes chopped small   

1 tablespoon of fresh coriander 

Your cooking oil of choice- we like coconut cold pressed light rapeseed, 

 

Method

1. Heat the balti bowl

Place the balti bowl over medium heat and add the oil. Allow it to heat until shimmering.

2. Toast the spices

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. Cook the aromatics

Add the chopped red onion and cook for 3–4 minutes, stirring until softened and lightly golden. Turn down the heat or add a small splash of water if the onions starts to brown

Stir in:

• chopped green chilli

• crushed garlic

Cook for 1 minute until aromatic.

4. Build the masala base

Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

Stir in:

• turmeric

• paprika

• garam masala

Cook for another 1–2 minutes to let the spices release their flavour.

6. Add and scramble the eggs

Crack the 6 eggs into a bowl and lightly beat them.

Reduce the heat to low–medium, pour the eggs into the balti bowl, and gently stir through the masala. Cook slowly, stirring regularly, until the eggs are soft, creamy, and just set.

7. Finish

Sprinkle the fresh coriander over the scrambled eggs and give a gentle final stir. 

Serve the masala scrambled eggs directly in the balti bowl with warm wholemeal chapati for scooping.

Tip for the best texture

Cook the eggs gently and remove from the heat while still slightly soft, as they will continue cooking in the hot balti bowl.