Egg Stumbler

Staff Writer
Egg Stumbler
Egg Stumbler
Shireen Sequeira

Egg Stumbler

One of my fondest childhood memories involves this dish. I have eaten the Egg Stumbler for as long as I can remember. My mum used to make this for us very often and it served as a breakfast cum anytime meal which could be put together in a jiffy. As you know, scrambled eggs by themselves are a nutritious snack, add to it a handful of cubed bread pieces, and what you have is a complete meal in itself. So filling, tasty, and nutritious.

Ready in
20 m
2
Servings
469
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 eggs
  • 4 slices bread
  • 2 Tablespoons vegetable oil
  • 1 medium-sized green chile, chopped finely
  • 1 large onion, chopped finely
  • 2 medium-sized tomatoes, chopped finely
  • Salt, to taste
  • 1/4 Teaspoon turmeric
  • 1/2 Teaspoon red chili powder
  • 1/4 Teaspoon pepper
  • 1/2 Teaspoon cumin
  • 1 Tablespoon cilantro, chopped finely, for garnish

Directions

Break the eggs into a bowl and beat well. Snip the hard edges of the bread and cut them into cubes. Keep aside.

In a heavy-bottomed pan, heat the oil, toss in the green chile and onion, and fry until the onion is almost golden. Add the tomatoes and fry for a couple of minutes until mushy. Season with salt, to taste.

Add the turmeric, red chili powder, pepper, and cumin and fry over low heat. Pour in the beaten egg mixture and increase the heat to medium-low. Cook for about 2-3 minutes, taking care to see that they don't get scorched.

When the eggs have cooked just right, add in the bread cubes and mix gently. Garnish with chopped cilantro and serve hot.

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
25g
38%
Sugar
11g
N/A
Saturated Fat
4g
21%
Cholesterol
320mg
100%
Protein
20g
39%
Carbs
44g
15%
Vitamin A
213µg
24%
Vitamin B12
0.8µg
12.8%
Vitamin B6
0.5mg
24%
Vitamin C
77mg
100%
Vitamin D
2µg
N/A
Vitamin E
5mg
26%
Vitamin K
18µg
22%
Calcium
169mg
17%
Fiber
6g
24%
Folate (food)
116µg
N/A
Folate equivalent (total)
136µg
34%
Folic acid
12µg
N/A
Iron
5mg
28%
Magnesium
67mg
17%
Monounsaturated
14g
N/A
Niacin (B3)
4mg
22%
Phosphorus
325mg
46%
Polyunsaturated
5g
N/A
Potassium
734mg
21%
Riboflavin (B2)
0.6mg
36.1%
Sodium
885mg
37%
Thiamin (B1)
0.4mg
25.4%
Trans
0.2g
N/A
Zinc
2mg
15%

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