Indian Eggs

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About


  • 1 teaspoon canola oil
  • ½ small onion, finely chopped
  • 1 teaspoon butter
  • 2 cloves garlic, finely chopped
  • ¼ green Scotch bonnet pepper or other hot chili pepper, finely chopped
  • 8 large eggs, beaten


  1. Heat the canola oil in a medium saute pan and add the onion. When the onion is translucent, add the butter and stir well until butter melts.
  2. Lower heat to medium-low and add the garlic and chili pepper and fry until garlic is golden brown.
  3. Add the beaten eggs and allow to cook 1 minute or until the edges begin to set. Using a spatula, gently push in the edges of the eggs toward the middle of the pan and swirl the uncooked eggs onto the pan surface and cook 1 minute more. Flip the omelet (it’s ok if the it breaks into pieces when flipping) and continue to cook another minute or two. Serve with Sadha Roti.