Seyal Bread with Masala Half Fry Egg

Ingredients

• 4 Large Egg
• 2 tbsp Ghee (Can be substituted with butter or a neutral oil)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 2 Green Chili (Finely chopped, adjust to taste)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Garam Masala (For sprinkling at the end)
• 0.5 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Base

   • Heat ghee in a wide non-stick pan over medium heat. Once hot, add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
   • Stir in the finely chopped tomato, turmeric powder, red chili powder, and salt. Mix well.
   • Cook for 4-5 minutes, stirring occasionally and mashing the tomatoes with your spatula, until they break down and oil begins to separate from the masala.
2. 2

   Cook the Eggs

   • Divide the prepared masala into four equal portions within the pan, creating a bed for each egg.
   • Make a small well in the center of one masala portion and carefully crack an egg into it. Be gentle to avoid breaking the yolk.
   • Reduce the heat to low. Use a spoon to gently push some of the surrounding masala over the egg whites, leaving the yolk exposed.
   • Cook for 2-3 minutes, or until the whites are set but the yolk is still runny. For firmer whites, you can cover the pan with a lid for the last 30-60 seconds.
   • Sprinkle a pinch of garam masala over the cooked egg.