overhead shot of curry scrambled eggs with buttered toast and slices of avocado

Curry Scrambled Eggs

Eggs scrambled with curry powder, sweet red pepper, and onion. Topped with Harissa and cool avocado.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 1/2 medium yellow onion finely chopped about 2/3 cup
  • 1 tsp butter or olive oil
  • 2 tsp vindaloo or other curry powder
  • 4 eggs
  • 2 TBS greek yogurt
  • 1/2 sweet red pepper chopped


  1. In a 10 inch skillet, over medium heat, melt butter, add onions and saute until onions begin to soften
  2. mix curry powder with 2 tsp water to make a paste
  3. add curry paste to onions and stir to combine. Lower heat and continue to cook
  4. while onions are cooking whisk together eggs and yogurt until throughly combined.
  5. add peppers to onion mixture and allow to cook for a minute or two. add egg mixture . With heat on lowest possible setting scramble eggs to desired doneness. (Since I use cast iron I turn off the heat entirely once the eggs are almost done)
  6. salt and pepper to taste
  7. garnish with cilantro (dill is good too), harissa, and avocado