Chicken Egg Scramble

Meaty scrambled eggs with an Indian flair.

Submitted by: Sara Tung (125)

Cuisine: Fusion    Dish: Breakfast, Main Dishes    Preparation: Stir Fry
This recipe is: Dairy Free, GAPS / SCD, Gluten Free, Low Carbohydrate, No Tree Nuts, Wheat Free


6 servings

Active Time

30 minutes

Ready In

30 minutes


  • 10 eggs, beaten
  • 2 onions, diced
  • 6 tbsp ghee, lard or coconut oil
  • 2 cups boneless, skinless cooked chicken, finely diced
  • 1/2 tsp chile powder (or more to taste)
  • 1 tsp turmeric
  • 1 tbsp tomato paste
  • sea salt to taste

Preparation Instructions

  1. Heat 2 tbsp fat in a saute pan at medium heat. Add onions and saute for a few minutes until onions are well coated with the fat.

  2. Turn heat to low, and cook covered, stirring occasionally, until onions are caramelized.

  3. Turn heat to medium-high and add 1 tbsp fat to pan. Add cooked chicken, chile powder and tumeric and stir to incorporate.

  4. When chicken is heated through, remove from heat, stir in tomato paste and set aside.

  5. Heat 3 tbsp fat at medium-high heat in a saute pan. Add eggs and scramble eggs using a spoon or spatula until eggs are about 3/4 of the way done.

  6. Add chicken-onion mixture and continue scrambling eggs until chicken and onions are well incorporated and eggs are fully cooked to desired tenderness.

Last updated on 01-10-2013