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I’ve been on a  bit of a curried eggs kick for a while, and have already posted my recipes for yellow and green curried eggs, so I thought I’d post the one for red as well. I’m still experimenting with this one, as I have less experience with red curry than yellow or green, but I think it came out pretty solid.

The result is an earthy, savory, colorful scramble with a little bit of a 🌶 kick and great texture.

This recipe serves two.

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5 from 1 vote

Spicy Red Curried Scramble

Course: Breakfast

Keyword: curry, eggs, spicy

Servings: 2

Calories: 242kcal

Ingredients

Spices

• 1/2 teaspoon curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper 🌶
• 1 1/2 tablespoons sambal oelek 🌶
• crushed chili flakes
• 2 tablespoons red curry paste

Produce

• 3 ounces baby spinach
• 2 Roma tomatoes seeded and diced – you can buy canned if pressed for time, just drain excess liquid off
• 1 handful of fresh basil
• 1/2 red bell pepper or 1/2 a poblano if you want a little more oomph
• 2 medium cloves of garlic minced

Eggs & Dairy

• 6 eggs
• crumbled goat cheese

US Customary – Metric

Instructions

• Core and dice the tomatoes
• Core and dice the pepper
• Finely chop, press, or grate the garlic using a zester. (I prefer zested for this.)
• Whisk the eggs, adding in salt, pepper, turmeric, paprika, cayenne pepper, sambal oelek, and curry powder until it’s well blended
• Warm 1-2 tablespoons of butter or oil (I recommend butteover medium-high heat until hot but not smoking
• Stir in the curry paste and garlic for about a minute, just enough to get it nice and fragrant
• Add the tomatoes and peppers, and cook just long enough that they’re warm
• Add the spinach and let it cook just long enough to wilt a little
• Add the eggs and cook (about 3-4 minutes if you like a wetter scramble, closer to 6 if you prefer a drier scramble). If you’ve gone heavier on the butter, it may take a little longer to get it to a dry scramble.
• Split the scramble into two plates, topping with the goat cheese and fresh basil

Notes

You may need to tweak the spice amounts to your taste. Sambal Oelek and cayenne pepper are pretty punchy, so use with caution if you haven’t used them before. The proportions in this recipe aren’t super-hot, and can always be increased if you want a little more zip.

Nutrition

Calories: 242kcal | Carbohydrates: 9g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 491mg | Sodium: 226mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8757IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 5mg | Net Carbs: 6g

I tend to eyeball it, and I suspect I use a little more than I outlined here, but it’s always easier to add more spices than it is to take them away 🙂 I also tend to prefer my vegetables less cooked, so you may need to play with the timing of adding the peppers in.