Servings: 2 · Prep Time: 4 mins · Cooking Time: 10 mins
Total Time: 14 mins


These scrambled eggs are rich, creamy and loaded with aromatic spices and curry powder. The eggs are mixed with a little double cream but you can simply omit this for dairy free. These make for a vibrant brunch or filling for low carb pitta breads.


  • eggs (4 large)
  • butter (1 tbsp)
  • garlic (1 clove minced)
  • red onion (1 tbsp finely diced)
  • fresh ginger (1 tsp grated)
  • fresh red chili (1 tsp finely chopped)
  • tomato (1 medium seeds and pulp removed and flesh diced)
  • double cream (1 tbsp)
  • baby spinach (1 cup stems removed)
  • fresh coriander (1 tbsp roughly chopped)
  • ground coriander (1/2 tsp)
  • ground cumin (1/2 tsp)
  • curry powder (1/2 tsp)
  • sea salt and freshly ground black pepper to taste (pinch)


Heat the butter in a frying pan over a low/medium heat. Add the garlic, onion, ginger and chili. Sweat gently until tender.

Whilst the onion and spice mix is cooking, add the egg and cream to a mixing bowl. Season with salt and pepper and beat together well to combine.

Add the diced tomato, cumin, dried coriander and curry powder to the pan. Cook for a minute until fragrant and the tomato has softened.

Add the beaten egg mixture to the pan along with the spinach and give everything a good stir.

Allow the egg to settle and cook for a moment before scrambling with a spatula, cooking to preference.

Scatter with the chopped coriander to serve.


Curried Keto Scrambled Eggs 1.CR2
Curried Keto Scrambled Eggs 2.CR2
Curried Keto Scrambled Eggs 3.CR2