This Spicy Omelette Curry is an ode to one of my most favourite ingredients
– eggs, the best breakfast ever!

To me nothing says “good morning” better than an egg breakfast! Infact they are so nutritious that we can safely call them “nature’s multivitamin.” With the nutrients in yolk and proteins in white, a whole egg is a power capsule that would help wake up your brain in the morning and fix many of your nutrient deficiencies to keep you happily going till lunch.

In past couple of decades, people started omitting egg yolks from their diet for fear of raising cholesterol in the body. But modern research has busted this myth and many studies indicate now that the cholesterol in egg actually helps raise HDL,the good cholesterol, and changes LDL, the bad cholesterol, into a vereion which is less threatening for heart health.

Curry for Breakfast – a South Asian Tradition:

But if you eat eggs for breakfast very frequently then it’s kind of difficult to keep the excitement going. Including eggs in breakfast shouldn’t be boring, especially if you are making this bright and beautiful Spicy Omelette Curry. It’s my South Asian twist to the good old simple omelette.

” Brinner ” (breakfast for dinner) is becoming a popular concept world over but in South Asia dinner for breakfast or actually left overs from dinner and curries have always been fondly eaten for breakfast. My Spicy Omelette Curry is inspired by this tradition and to tell you the truth, I always prefer something savoury and spicy in breakfast.

A Quick Fix Meal for Any Time of the Day:

And if you are one and of those people who don’t like to spend much time in the kitchen first thing in the morning, then this recipe is just meant for you. This omelette in curry is a recipe where you can prepare the curry ahead and just add the omelette to it before serving.


For Omelette:

4 eggs
1 stalk spring onion, finely chopped
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 green chilli pepper, finely chopped
1/4 teaspoon salt
2 tablespoons vegetable oil


For Curry:

1 medium onion, chopped
4 ripe tomatoes, puréed
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 teaspoon salt or to taste
2 tablespoon vegetable oil
green chilli peppers, coriander/parsley, ginger, spring onions for garnishing