Egg Pepper Fry

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, peel the eggs carefully and slice them in half lengthwise. Set aside.
2. 2

   Sauté Aromatics and Onions

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Add the fennel seeds and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
   • Add the thinly sliced onions and slit green chilies (if using). Sauté, stirring occasionally, for 8-10 minutes until the onions are deeply golden brown and caramelized.
3. 3

   Add Spices and Masala

   • Add the ginger-garlic paste to the pan and cook for 1-2 minutes until its raw smell disappears.
   • Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, coarsely ground black pepper, and salt.
   • Stir everything together and cook for 30-45 seconds, allowing the spices to toast and release their fragrance.
4. 4

   Fry the Eggs in Masala

   • Gently place the halved eggs into the pan, with the yolk side facing down.
   • Let them fry undisturbed for 1-2 minutes. This creates a delicious, slightly crispy layer on the yolk.
   • Carefully flip and toss the eggs to coat them evenly with the onion-pepper masala. Be gentle to avoid breaking the yolks.
   • Continue to cook for another 1-2 minutes until the eggs are heated through and well-coated.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve immediately as a side dish with rice and sambar, rasam, or dal.