Can I make this scramble less salty?

Yes. Add very little or no extra salt at first, because choris is usually salty on its own. Taste only after the sausage has cooked.

How do I keep the eggs soft and not overcooked?

Lower the heat before adding the eggs and stir gently. Take the pan off the heat while the eggs are still slightly glossy.

Can I prepare any part of this ahead of time?

You can chop the onion, tomato, chili, and coriander in advance, and even pre-chop the choris, so the scramble comes together very quickly.

What should I serve with egg and choris scramble?

It goes especially well with pav, poi, toasted bread, or chapati, which soak up the spicy sausage fat and soft eggs.

Can I reheat leftovers?

Yes, but reheat gently over low heat or briefly in the microwave. High heat can make the eggs rubbery and dry.

Home / Recipes / goan / Egg and Choris Scramble

goanEasynon vegetariangluten freedairy freenut free

Egg and Choris Scramble

RATING

4.5/5(68)

TASTE SCORE

9/10

A quick, savory scramble with soft eggs, spiced choris, onions, and tomatoes. This Goa-inspired pan breakfast is rich, hearty, and full of bold flavor, yet simple enough to pull together on a busy morning.

PREP

10m

COOK

12m

SERVES

1 CUP

442 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcsegg250 ggoan choris · casings removed if needed, roughly chopped1 pcsonion · medium, finely chopped2 pcstomato · medium, finely chopped2 pcsgreen chili · finely chopped1 tspoil1 pinchblack pepper1 pinchsalt · use lightly, choris is already salty2 tbspcoriander leaves · chopped

NUTRITION · PER SERVING

442

CALORIES · 1 CUP

Protein25g · 23%

Carbs7g · 6%

Fat35g · 71%

Fiber2g

Sugar4g

Saturated fat12g

Cholesterol425mg

Sodium1152mg

Potassium562mg

Phosphorus360mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Prep the eggs and vegetables.
1.Crack the eggs into a bowl.
2.Add black pepper and salt, then beat lightly until just combined.
3.Chop the onion, tomato, green chili, and coriander leaves.
saute · ~5 min
Cook the choris.
1.Heat oil in a wide pan over medium heat.
2.Add the chopped goan choris and cook until it releases fat and starts to brown (4-5 min).
3.Break up any larger pieces with a spoon as it cooks.
TIPKeep the heat at medium so the sausage browns without burning its spices.
saute · ~5 min
Cook the onion, tomato, and chili.
1.Add onion to the pan and cook until soft (2-3 min).
2.Add green chili and tomato.
3.Cook until the tomato softens and the mixture looks slightly jammy (2-3 min).
mix · ~3 min
Scramble the eggs into the choris mixture.
Lower the heat and pour in the beaten eggs. Stir gently and continuously, scraping the pan, until the eggs are softly set and still moist.
TIPTake the pan off the heat while the eggs still look a little glossy; they finish cooking from residual heat.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Taste the choris after browning before adding extra salt; Goan sausage can be intensely seasoned already.
2
Cook the choris until some fat renders out, then use that fat to soften the onion for deeper flavor.
3
Keep the tomatoes on the pan until they turn slightly jammy; watery tomatoes can make the scramble loose.
4
Lower the heat before adding the eggs so they stay soft and creamy instead of turning dry and grainy.
5
Stop cooking while the eggs still look a little glossy, because the hot choris will keep setting them off the heat.
6
If your choris is very spicy, remove the chili seeds or use just one green chili to balance the heat.
7
This scramble is best eaten fresh, but leftovers can be cooled and refrigerated for a day and reheated gently.