Spicy Curried Bread Masala With Scrambled Eggs – a delicious recipe with white bread, oil, cooking oil, garlic, ginger, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["First take the loaf of bread and cut the entire loaf into approximately 1"" cubes. Heat the 3 tbsp oil in a deep frying pan or wok and add the ginger, garlic and onion and fry over medium heat until the onion turns golden brown. Add the coriander powder, cumin powder and garam masala and fry with the onion until the spices become fragrant, about 2-3 minutes. Add the tomatoes, jalapeno, turmeric, chilli powder, lemon juice and salt and fry until the tomatoes liquefy and the whole mixture is like a thick soup (about 5 minutes). Add the additional 3 tbsp of oil, mix well into the tomato mixture and then add the chopped bread loaf and toss until the bread is well-coated with the tomato mixture. Turn the heat to very low. In a bowl, beat the eggs with the milk and salt to taste. Scramble the eggs in a separate frying pan that has been sprayed with cooking oil and add to the bread/tomato mixture. Add 3/4 of the coriander leaves to this mix as well. Serve immediately and garnish with remaining coriander leaves"]
251
kcal
Calories
19
g
Fat
9
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: 1 loaf of white bread, 3 tbsp veg oil plus an additional 3 tbsp oil, spray cooking oil, 1 teaspoon of chopped garlic, and more.
Yes, Spicy Curried Bread Masala With Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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