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Indian Scrambled Eggs

This recipe comes from chef Roy Yamaguchi, who specializes in Hawaiian fusion cuisine. He made it during "Morning Living" on Martha Stewart Living Radio.




  • 2 tablespoons canola oil
  • 1 teaspoon cumin
  • 2 cups Spanish onions, diced
  • 2 tablespoons butter
  • 1 tablespoon fresh root ginger, peeled and minced
  • 1 tablespoon fresh green chiles, minced
  • 1 teaspoon turmeric
  • 1 cup tomatoes, diced
  • 6 extra large eggs, whisked
  • 1/2 cup cilantro, washed and chopped
  • Salt and pepper


  1. Step 1

    Place a large nonstick skillet over moderate heat.

  2. Step 2

    Add the canola oil and heat until it shimmers. Add the cumin seeds and cook for about a minute.

  3. Step 3

    Add the onions and the butter and saute until light golden, about eight minutes.

  4. Step 4

    Add the ginger, chiles, turmeric, and tomatoes. Cook for six minutes, or until soft and most of the moisture is evaporated.

  5. Step 5

    Reduce heat and add the eggs, cilantro, salt, and pepper. Stir while cooking, until done.