vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
640 cal
17gProtein
93gCarbs
23gFat
2Recipes
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Spicy Fried Eggs, perfectly spiced and quick to make! A protein-packed, energy-giving snack for any time.
A classic Indian-style fried egg, also known as a 'masala half-fry' or 'anda fry'. Eggs are shallow-fried to perfection with firm whites and customizable yolks, then seasoned with a savory blend of turmeric, red chili, and black pepper. A quick, protein-packed dish ready in under 10 minutes, perfect for breakfast or a light meal.
Serving size: 1 serving
Heat oil in a non-stick skillet over medium heat. Allow the oil to get hot for about 1 minute until it shimmers slightly.
Spicy Fried Eggs, perfectly spiced and quick to make! A protein-packed, energy-giving snack for any time.
This hyderabadi dish is perfect for snack. With 271.9 calories and 12.8g of protein per serving, it's a low-calorie option for your meal plan.
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Gently crack the eggs one by one into the pan, ensuring there is space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper evenly over the eggs.
Cook for 2-3 minutes, until the egg whites are fully opaque and set, and the edges begin to turn golden and crispy.
For an over-easy or over-medium egg (runny or jammy yolk), carefully flip the eggs with a thin spatula and cook for another 30-60 seconds. For a fully cooked yolk (over-hard), cook for 1-2 minutes after flipping.
Once cooked to your liking, transfer the eggs to a plate. Garnish with freshly chopped coriander leaves and serve immediately.
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