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Chilli Cheese Scrambled Eggs (Ema Datshi/ Gondo Datshi)

Take scrambled eggs to a whole new level with this Bhutanese-inspired dish. Cheesy scrambled eggs are topped with chilli peppers, cheese, onion and tomato for the ultimate combination of ema datshi and gondo datshi.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


Ema Datshi:

  • 1 tbsp butter
  • 1/2 onion (sliced)
  • 1 to mato (sliced)
  • 8 chilli peppers (slit down the middle)
  • 2 cloves of garlic (minced)
  • Salt & pepper (to taste)
  • 1 cup water (or
  • 100 g cheese ((we used half feta, half cheddar cheese))

Gondo Datshi:

  • 2 tbsp butter
  • 3 cloves of garlic (sliced)
  • 1 tsp chilli flakes
  • 6 eggs (beaten)
  • Salt & pepper (to taste)
  • 100 g feta cheese


Make the ema datshi:

  • Melt 1 tablespoon of butter in a large pan over medium heat. Add sliced onion, tomato, chillies and garlic. Season with salt and pepper and sauté for a few minutes.
  • Add in 1 cup of water. Cover and cook for about 10 minutes or until chillies are tender.
  • Turn off heat and pour in cheese and allow to melt.

Make the gondo datshi:

  • Melt 2 tablespoons of butter in another pan over medium heat. Add in slices of garlic and chilli flakes and cook for a couple of minutes.
  • Tip beaten eggs into the pan along and sprinkle in feta. Season with salt and pepper.
  • Gently move eggs around the pan for a few minutes to scramble.
  • Take off heat and top with the ema datshi, serving on nice thick slabs of bread or with rice.
Course Breakfast, Lunch
Cuisine Bhutan
Keyword Cheese, chilli, eggs, scrambled eggs, Vegetarian