Udupi Egg Masala Toast

Instructions

1. 1

   Preparation

   • Finely chop the onion, tomato, green chilies, and coriander leaves.
   • In a medium bowl, crack the eggs and whisk them lightly with a pinch of salt. Set aside.
2. 2

   Toast the Bread

   • Heat a tawa or flat pan over medium heat. Brush the bread slices on one side with 1 tbsp of coconut oil.
   • Place the bread slices oil-side down and toast for 1-2 minutes, or until golden brown and crisp.
   • Remove the toasted bread and arrange on serving plates.
3. 3

   Temper the Spices

   • In the same pan, heat the remaining 2 tbsp of coconut oil over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about 30 seconds until it turns a light golden brown.
   • Toss in the curry leaves and sauté for a few seconds until they become fragrant and crisp.
4. 4

   Sauté the Masala Base

   • Add the finely chopped onion and green chilies. Sauté for 2-3 minutes until the onions are soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for another 2-3 minutes until they soften and turn mushy.
   • Add the turmeric powder, red chili powder, sambar powder, and salt. Mix well and cook the spices for 1 minute.
5. 5

   Cook the Eggs

   • Reduce the heat to low and pour the whisked eggs into the pan over the masala.
   • Let the eggs set for 20-30 seconds without stirring.
   • Gently start to scramble the eggs with a spatula, folding them from the edges towards the center.
   • Continue cooking for 2-3 minutes until the eggs are just cooked through but still soft and moist. Avoid overcooking.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the freshly grated coconut, chopped coriander leaves, and a squeeze of lime juice.
   • Gently mix everything together.
   • Immediately spoon the hot egg masala generously over the toasted bread slices.
   • Serve hot for the best taste and texture.