Indian-Style Skillet Eggs with Mushrooms, Spinach and Onion

Serves 4
Prep Time 10 min
Cook Time 12 min
Print Recipe
This Indian-style skillet features a delightful combination of cremini mushrooms, spinach, and masala-seasoned eggs. Garnished with cilantro and garam masala, it’s a flavourful dish ideal for brunch or as a filling breakfast when served with chapatis or toast.

Ingredients

  • 2 tsp (10 mL) ghee or butter
  • 1 medium onion, thinly sliced
  • 1 cup (250 mL) cremini mushrooms, sliced (about 4-5 medium mushrooms)
  • 2 cups (500 mL) spinach, finely chopped
  • 1 tsp (5 mL) garlic paste
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • ¼ tsp (1.25 mL) chili powder
  • ¼ tsp (1.25 mL) ground turmeric
  • ¼ tsp (1.25 mL) salt + extra to taste
  • 4 large eggs
  • 1 small green chili, finely chopped (optional)
  • 2 tbsp (30 mL) cilantro, finely chopped
  • ½ tsp (2.5 mL) garam masala
  • Pinch kashmiri mirch (or paprika), to garnish

Instructions

  • Step 1

    In a large skillet, on medium heat melt ghee or butter. Add onions and cook for a couple of minutes until softened. Add mushrooms and spinach and cook for one minute.

  • Step 2

    Add garlic paste and mix in coriander, cumin, chili, turmeric and salt. Spread mushroom spinach mixture evenly in skillet.

  • Step 3

    Create four small indentations in the mushroom spinach mixture for each egg, spacing them apart evenly. Crack each egg, then add to each indentation. Add a pinch of salt to taste (and chopped green chili). Cover with lid and cook on medium heat until yolks are cooked to desired softness, approximately 10-12 minutes.

  • Step 4

    Garnish with a sprinkle of cilantro, garam masala and kashmiri mirch (or paprika).

Paperclip IconTips

Take care not to overcook the vegetables in Step 1.

Nutrition Facts

Per serving
Calories225
Fat16 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate12 g
Fibre3 g
Sugars3 g
Protein16 g
Sodium563 mg