Masala & Cheddar Skillet Eggs

Breakfast · Brunch Dishes

Masala & Cheddar Skillet Eggs

Tomato, onion and ginger cook down before the eggs go into this skillet scramble. Cumin and jalapeño bring warmth, while cheddar melts through the curds. Serve it with tortillas or toast and a squeeze of lime.
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Serves
4 servings

Bring it to the table

About this recipe.

Soft scrambled eggs with tomato, ginger, jalapeño and cumin, finished with cheddar and fresh herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter (divided)
  • 1 medium red onion (cut into 1/2-inch pieces)
  • 1 plum tomato (seeded and coarsely chopped)
  • 1 jalapeño (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 1 1/2-inch piece ginger (peeled and finely chopped)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1 teaspoon ground cumin
  • 8 large eggs (beaten)
  • 2 oz sharp cheddar (coarsely grated)
  • flaky sea salt (to taste)
  • 1 radish (trimmed and thinly sliced)
  • 1/2 cup cilantro and/or mint leaves (tender cilantro stems may be included)
  • warm corn tortillas or toasted country bread (for serving)
  • lime wedges (for serving)

Cook the vegetables before the eggs

Letting the tomato and onion soften first avoids watery eggs. Broad folds give larger curds and distribute the cheese without breaking everything into tiny pieces.

At the table

Bring the skillet to the table and let everyone tuck the eggs into tortillas or pile them onto toast.

The cooking plan

How to make Masala & Cheddar Skillet Eggs.

  1. Heat the oil with 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic and ginger. Season with the measured kosher salt and cumin. Stir often for 5–8 minutes, until the vegetables soften and the garlic starts to color at the edges.

  2. Melt in the remaining 2 tablespoons butter and spread the vegetables evenly across the pan. Pour in the beaten eggs and scatter the cheddar over them. Leave for about 1 minute, until the edges begin to set.

  3. Use a heatproof spatula to fold the eggs in broad strokes, lifting cooked portions and turning them over. Continue for about 2 minutes or as needed until the eggs are set throughout and reach 160°F.

  4. Remove from the heat and finish with flaky salt to taste, radish and herbs. Serve with warm tortillas or toast and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Masala & Cheddar Skillet Eggs

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Soft scrambled eggs with tomato, ginger, jalapeño and cumin, finished with cheddar and fresh herbs.
Print Recipe
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter divided
  •  
    1 medium red onion cut into 1/2-inch pieces
  •  
    1 Plum Tomatoes seeded and coarsely chopped
  •  
    1 jalapeño finely chopped
  •  
    3 garlic cloves finely chopped
  •  
    1 1 1/2-inch piece ginger peeled and finely chopped
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • 1 teaspoon ground cumin
  •  
    8 large eggs beaten
  •  
    2 oz sharp cheddar coarsely grated
  •  
    flaky sea salt to taste
  •  
    1 radish trimmed and thinly sliced
  •  
    ½ cup cilantro and/or mint leaves tender cilantro stems may be included
  •  
    warm corn tortillas or toasted country bread for serving
  •  
    lime wedges for serving

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil with 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic and ginger. Season with the measured kosher salt and cumin. Stir often for 5–8 minutes, until the vegetables soften and the garlic starts to color at the edges.
  2. Melt in the remaining 2 tablespoons butter and spread the vegetables evenly across the pan. Pour in the beaten eggs and scatter the cheddar over them. Leave for about 1 minute, until the edges begin to set.
  3. Use a heatproof spatula to fold the eggs in broad strokes, lifting cooked portions and turning them over. Continue for about 2 minutes or as needed until the eggs are set throughout and reach 160°F.
  4. Remove from the heat and finish with flaky salt to taste, radish and herbs. Serve with warm tortillas or toast and lime wedges.

Notes

Use the timing as a guide and cook the eggs until set throughout.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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