Nepalese Scrambled Eggs recipe

Preparation Time: 20 minutes | Cooking Time: 15 minutes

These Nepalese scrambled eggs are flavoured with a spiced, curried combination of red onions and freshly chopped coriander. Serve on toast or with a serving of fried mushrooms or tomatoes for breakfast.


  • 4 tbsp. butter
  • 2 small red onions
  • 6 eggs
  • Small handful freshly chopped coriander
  • 1 tbsp. curry paste
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper


  1. Thinly slice the red onions. Melt half the butter in a large frying pan. Add the onions, curry paste, ground coriander, cumin and cayenne. Stir and fry over a low heat for 5-10 minutes or until the onions are really sticky and soft.

  2. Meanwhile, lightly beat the eggs. Melt the butter in a frying pan, add the eggs and fry for 3-4 minutes, turning them with a spatula until lightly set. Pour in the onion mix, add the chopped coriander and stir to combine whilst off the heat, then serve immediately.

Add parsley if you don't like coriander or feel free to throw in a fresh chilli. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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