Spicy tiffin eggs

recipe Detail


A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic


- 6 eggs

- 1 small onion, finely chopped

- 1 small red bell pepper, finely chopped

- 1 small green bell pepper, finely chopped

- 1/4 cup chopped coriander

- 1 tbsp olive oil

- 1 tsp chili powder

- 1 tsp cumin powder

- Salt and pepper to taste



1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, beat the eggs until well combined. Season with salt and pepper to taste.

3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and bell peppers and cook for 3-4 minutes until they start to soften.

4. Add the chili powder and cumin powder to the skillet and stir well. Cook for another 1-2 minutes.

5. Pour the beaten eggs over the onion and bell pepper mixture in the skillet. Stir gently to evenly distribute the ingredients.

6. Let the eggs cook for 2-3 minutes on the stovetop, until the bottom starts to set.

7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are set and lightly golden on top.

8. Meanwhile, mix the chopped coriander with a pinch of salt and pepper in a small bowl.

9. Once the eggs are cooked, remove the skillet from the oven and let it cool for a few minutes.

10. Cut the tiffin eggs into squares or wedges and serve hot, garnished with the coriander mixture. Enjoy your delicious and spicy tiffin eggs!

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