Egg Maggi with Marwari Spices

Instructions

1. 1

   Prepare Aromatics and Eggs

   • Finely chop the onion, tomato, green chilli, and coriander leaves.
   • In a small bowl, crack the eggs, add a pinch of salt, and whisk lightly with a fork. Set aside.
2. 2

   Sauté Vegetables with Marwari Spices

   • Heat oil in a pan or kadai over medium heat. Add cumin seeds and fennel seeds. Allow them to sizzle for about 30 seconds.
   • Add the asafoetida, followed immediately by the chopped onion and green chilli.
   • Sauté for 2-3 minutes until the onions become soft and translucent.
   • Add the chopped tomatoes and cook for another 2-3 minutes until they turn soft and mushy.
   • Stir in the turmeric powder, red chilli powder, and salt (if using). Cook for 30 seconds until the raw smell of the spices disappears.
3. 3

   Cook the Noodles

   • Pour 1.5 cups of water into the pan and add the two sachets of Maggi Tastemaker. Stir well and bring the mixture to a rolling boil.
   • Break the noodle cakes into quarters and add them to the boiling water.
   • Cook for about 2 minutes, stirring occasionally, until the noodles are about 80% cooked and there is still some liquid in the pan.
4. 4

   Add and Scramble the Eggs

   • Lower the heat. Push the noodles to one side of the pan to create a well.
   • Pour the whisked egg mixture into the empty space.
   • Let the eggs set for about 30 seconds, then gently scramble them with a spatula until they are cooked but still soft.
   • Once scrambled, gently mix the eggs with the noodles until everything is well combined.
5. 5

   Garnish and Serve

   • Continue to cook for one final minute, allowing the flavors to meld and any excess water to evaporate to your desired consistency.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.