Masala Scrambled Eggs with Spinach on Toasted Sourdough

A 395-calorie Breakfast recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 2 large eggs
• 1/4 small red onion, finely chopped (about 25g)
• 1 cup fresh spinach (about 30g)
• 1/2 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/8 tsp red chili powder (optional, adjust to taste)
• 1 tsp olive oil
• 1 slice sourdough bread (about 50g)
• Salt to taste
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. Prep: Finely chop the red onion and wash the spinach. Gather all spices and ginger-garlic paste.
2. Heat olive oil in a small non-stick pan over medium heat. Add chopped red onion and sauté until softened, about 2-3 minutes. Add ginger-garlic paste and cook for another 30 seconds until fragrant.
3. Stir in turmeric powder, cumin powder, and red chili powder. Cook for 15-20 seconds, stirring constantly, to bloom the spices.
4. Add fresh spinach to the pan and cook until it wilts, about 1-2 minutes.
5. In a small bowl, whisk the eggs with a pinch of salt. Pour the whisked eggs into the pan with the vegetables and spices. Scramble gently until cooked to your desired consistency.
6. While eggs are cooking, toast the sourdough bread until golden and crisp.
7. Slide the masala scrambled eggs onto the toasted sourdough. Garnish with fresh cilantro, if desired.
8. Top tip: For extra flavour, add a tiny pinch of garam masala at the very end of cooking the eggs.