Amritsari Tawa Egg
Golden fried eggs sizzled on a hot iron tawa and smothered in a spicy, tangy tomato-onion masala. A beloved street-style breakfast from Amritsar, this dish pairs perfectly with crispy parathas or buttered pav. Ready in under 20 minutes, it's a flavour-packed way to start the day.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Finely chop the onions and tomatoes.2.Finely chop the ginger and garlic.3.Slit the green chilies lengthwise.4.Chop the coriander leaves for garnish. - fry · ~4 min
Fry the eggs on the tawa.
Heat 1 tbsp ghee on the tawa over medium heat. Crack the eggs directly onto the tawa, keeping space between them. Sprinkle a pinch of salt over each egg. Fry until the whites are set and edges turn golden and crispy, about 2-3 minutes. Flip carefully and cook the other side for 30 seconds. Transfer to a plate.
TIPKeep the yolks slightly runny for the best texture when mixed with the masala later. - temper · ~1 min
Make the tempering for the masala.
On the same hot tawa, add the remaining 1 tbsp ghee. Add the chopped ginger and garlic. Sauté for 30 seconds until fragrant and the raw smell disappears.
- saute · ~9 min
Cook the onion-tomato masala.
1.Add the chopped onions and green chilies to the tawa. Sauté until the onions turn translucent and lightly golden, about 4-5 minutes.2.Add the chopped tomatoes. Cook until they soften and release their juices, about 3-4 minutes.3.Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Stir well and cook until the masala thickens and the ghee starts to separate, about 2 minutes.TIPMash the tomatoes with the spatula while cooking to break them down faster. - assemble · ~2 min
Combine eggs with the masala.
Slide the fried eggs back onto the tawa with the masala. Gently break each egg into 2-3 large pieces using the spatula. Toss everything together carefully so the eggs are well coated with the masala without crumbling too much.
- garnish · ~1 min
Finish and serve.
Sprinkle garam masala and squeeze fresh lemon juice over the top. Garnish liberally with chopped coriander leaves. Serve immediately straight from the tawa.
TIPServe with butter-toasted pav or hot parathas for the classic Amritsari experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned iron tawa for that authentic smoky flavor and crispy egg edges.
- 2Room-temperature eggs cook more evenly and prevent the yolk from shocking when hitting hot ghee.
- 3Cook the masala until the ghee visibly separates — this means the spices are fully bloomed.
- 4Break the fried eggs into large chunks, not tiny bits, to keep distinct egg texture in every bite.
- 5Don't skip the final squeeze of lemon juice — its acidity balances the rich ghee and warm spices.
- 6Leftover Amritsari Tawa Egg can be stored in an airtight container in the fridge for up to 1 day; reheat gently on a tawa.
Adapt it for your goals.
High-protein
Add 2 extra egg whites and a handful of shredded paneer or tofu after the masala thickens — boosts protein content without overpowering the Punjabi spice profile.
jainJain
Replace onions with finely chopped cabbage or bottle gourd, and skip garlic — this keeps the dish Jain-friendly while still allowing the tangy tomato masala and eggs to shine.
low oilLow-oil
Use a non-stick pan and reduce ghee to 1 tbsp total (½ for eggs, ½ for masala) — the eggs won't get as crispy, but the spice coating remains intense.
veganVegan
Swap eggs with crumbled firm tofu or chickpea flour batter (besan) and use oil instead of ghee — offers a plant-based alternative that mimics the scramble texture.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, compounds known for their anti-inflammatory and antioxidant properties.
Supports Digestion
Cumin and coriander powder aid digestion and help reduce bloating, especially after a rich meal.
Good Source of Vitamin C
Lemon juice and fresh tomatoes add vitamin C, which supports immune function and helps absorb iron from the eggs.
Frequently asked questions
Yes, use a heavy-bottomed non-stick or cast-iron skillet — the key is high heat and minimal movement so the eggs crisp and the masala caramelizes.
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