Sindhi Seviyan with Fried Egg Topping

Ingredients

• 4 pieces Large Eggs (Preferably at room temperature)
• 4 tbsp Vegetable Oil (Or any neutral oil with a high smoke point)
• 0.25 tsp Salt (To taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.125 tsp Turmeric Powder (Optional, for color and flavor)
• 0.125 tsp Red Chili Powder (Optional, for a little heat)

Instructions

1. 1

   Heat the oil in a large non-stick skillet or a well-seasoned cast iron pan over medium-high heat. The oil should be hot enough to shimmer before you add the eggs. This should take about 60-90 seconds.

2. 2

   Gently crack one egg into a small bowl first to avoid shell fragments, then carefully slide it into the hot oil. Repeat for the other eggs, ensuring they have enough space and don't touch. Cook in batches of two if your pan is small.

3. 3

   Fry the eggs for about 2 minutes. The whites will begin to set and bubble, and the edges will turn golden brown and crispy. This is the key to getting those delicious lacy edges.

4. 4

   For extra crispy whites, carefully tilt the pan and use a spoon to baste the egg whites with the hot oil from the pan. Avoid spooning oil directly onto the yolk to keep it runny.

5. 5

   Sprinkle the salt, black pepper, and optional turmeric and red chili powder evenly over the eggs. Cook for another 30-60 seconds, or until the whites are fully opaque but the yolk is still jiggly to the touch.

6. 6

   Using a thin spatula, carefully lift the eggs from the pan, allowing any excess oil to drip off. Serve immediately atop your favorite dish.