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Breakfast recipe · from the recipe book

Spiced Tomato Masala Scramble with Toast

Soft, fluffy eggs cooked into a cumin-scented base of fresh tomato, onion, ginger and green chile, finished with cilantro and mint and scooped onto crisp toast.

Spiced Tomato Masala Scramble with Toast

Ingredients

  • 9 large450 gEggs
  • 2 medium250 gTomatoesfinely chopped
  • 1 medium110 gRed onionfinely chopped
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tbsp grated8 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1 tsp2 gGround cumin
  • ¼ tsp1 gGround turmeric
  • ¾ cup chopped12 gFresh cilantrochopped
  • 2¾ tsp chopped5 gFresh mintchopped
  • ½ cup120 gPlain yogurt, low-fat
  • 8 slices256 gWhole-wheat bread
  • ¼ tsp2 gSalt

Steps

  1. Prepare first: chop the tomato and red onion, mince the jalapeño, grate the ginger, and chop the cilantro and mint, keeping the herbs separate.
  2. In a bowl, whisk the egg with half the salt until smooth.
  3. Heat the canola oil in a large nonstick skillet over medium heat. Add the cumin and cook 20 seconds until fragrant.
  4. Add the red onion and cook 4 minutes until softened, then add the jalapeño, ginger and turmeric and cook 1 minute.
  5. Add the tomato and the remaining half of the salt and cook 4 to 5 minutes, stirring, until the tomato breaks down into a thick base.
  6. Toast the whole-wheat bread while the eggs cook.
  7. Lower the heat to medium-low, pour the egg mixture over the tomato base and stir slowly, folding in soft curds, for 3 to 4 minutes until no longer runny and the eggs reach 160°F (71°C).
  8. Off the heat, fold in the cilantro.
  9. Stir the mint into the yogurt for a cool sauce.
  10. Spoon the scramble over the toast, add a dollop of the mint yogurt, and serve right away.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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