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Marsala scrambled egg recipe

Marsala scrambled egg recipe - The bakery by Knife & Fork

Is there a better way to spend a lazy Sunday morning than with family?

Our 'children' may be all grown up but there's still nothing like a big family Sunday brunch in our house and with the rugby world cup semi finals on too this weekend we've had various members of the family passing through.

This morning, feeling a little lazy having spent yesterday morning getting rather wet at the Deddington Farmers Market, I decided an old family favourite, from our Singapore days, would do nicely.  This started off life as an omelette but I was being served it, whilst out for Sunday brunch, I was not the chef.  

Who really wants to stand on a Sunday morning making endless omelettes? Not me!  So, I've adapted the idea to a far more family friendly recipe where you can prepare everything and then it's a matter of cooking it all in one big pan.

Hopefully, you can actually get someone else to be toast monitor so you can concentrate on the eggs, someone else can lay the table and so on.

I've cooked this for 16 at a recent yoga retreat so you really can feed a crowd with this one.  

I suggest three eggs per person.  I don't know why but eggs seems to vanish when scrambled - most  people would never consider eating three poached eggs but somehow scramble them and three just disappear ...  

Marsala scrambled eggs - serves two


2 tablespoon of butter

1 red onion thinly sliced

2 medium tomatoes finely chopped

1 red chilli finely sliced (with or without seeds)*

large clove of garlic (or two!) very finely chopped or crushed

Fresh ginger, similar amount to garlic, very finely chopped

1 teaspoon of curry powder – optional

4 to 6 eggs broken up and lightly beaten with a fork


small bunch of coriander chopped



  1. Melt one tablespoon of butter in a sauté or frying pan on a medium heat.
  2. Add the onions and cook for 5 minutes. Don’t let them colour but let them gently cook by adjusting the heat under the pan.
  3. Add the ginger, garlic and curry powder and cook for a further 2 to 3 minutes. Again, don’t let them colour just let them cook a little.  Turn the heat down a little.
  4. Pour in the eggs and stir constantly and gently. The eggs will slowly cook and you will see soft curds form. Adjust the heat or even lift the pan on and off the heat so the eggs don’t cook too quickly and dry out.  Stir in the fresh tomatoes and the chillies.
  5. Once the eggs are almost formed stir in the last tablespoon of butter, salt and the chopped coriander (you may like to keep a little back as a garnish).
  6. Stir through until the butter has melted and serve on hot buttered toast.


  • This is also lovely without the curry powder.
  • If you remove the seeds from the chilli it will not be so hot. The heat of a chilli is in the seeds and the white membrane.
  • Play around with the ingredients to make it more or less spicy, garlicky etc. to your own taste.
  • I recommend you prepare all the ingredients before you start cooking - including slicing the toast and having it sitting in the toaster. Just pop it down to toast right at the end and butter it quickly before you serve.
  • Stop cooking the eggs before you think they are ready as they will keep cooking in the pan. Adding the butter will help to keep them creamy and delicious! No one wants dry scrambled eggs do they?