Masala Scrambled Eggs with Spinach on Toasted Sourdough

A 405-calorie Breakfast recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 2 large eggs
• 1 slice (50g) sourdough bread
• 1/4 small red onion, finely chopped
• 1 cup (30g) fresh spinach
• 1/2 tsp ginger-garlic paste
• 1/4 tsp garam masala
• Pinch of turmeric powder
• Pinch of red chili powder (optional)
• 1 tsp olive oil
• Salt to taste

Instructions

1. Prep: Finely chop the red onion and measure out all spices. Whisk the eggs in a small bowl with a pinch of salt.
2. Heat olive oil in a small non-stick pan on the hob over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
3. Add the ginger-garlic paste, garam masala, turmeric, and chili powder (if using) to the pan. Cook for 30 seconds until fragrant.
4. Add the fresh spinach to the pan and cook until it wilts, about 1-2 minutes.
5. Pour the whisked eggs into the pan with the vegetables. Scramble gently with a spatula until cooked to your desired consistency.
6. While the eggs are cooking, toast the sourdough bread until golden and crisp. You can use a toaster, oven, or air fryer for this.
7. Serve the masala scrambled eggs immediately on top of the toasted sourdough slice.