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A quick and spicy stir-fry featuring hard-boiled eggs tossed in a flavorful onion-tomato masala. This simple dish is perfect as a protein-packed snack or a delicious side for rice and rotis.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics
Cook the Masala
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A quick and spicy stir-fry featuring hard-boiled eggs tossed in a flavorful onion-tomato masala. This simple dish is perfect as a protein-packed snack or a delicious side for rice and rotis.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 280.69 calories per serving with 14.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
Combine with Eggs
Garnish and Serve
After boiling and peeling, shallow fry the slit eggs in 1 tablespoon of oil until they are golden and slightly crispy on the outside before adding them to the masala.
For a richer, less spicy version, stir in 2-3 tablespoons of coconut milk or fresh cream at the end along with the garam masala.
Add thinly sliced bell peppers (capsicum) along with the onions for extra crunch, color, and a slightly sweet flavor.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Egg yolks are one of the best dietary sources of choline, a vital nutrient that supports brain health, memory, and nervous system function.
The capsaicin found in green chilies and red chili powder can provide a temporary boost to your metabolism, which may aid in calorie burning.
One serving of Chili Egg Fry (approximately 2 eggs with masala) contains around 270-300 calories. This is an estimate and can vary based on the amount of oil and sauces used.
Yes, it can be a healthy dish. It's an excellent source of high-quality protein from eggs. To make it healthier, you can reduce the amount of oil and salt used in the preparation.
This dish is very versatile. It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also goes well with steamed rice and a side of dal or yogurt.
You can boil and peel the eggs up to a week in advance and store them in the refrigerator. The final masala and tossing should be done just before serving for the best taste and texture.
Absolutely! This masala base is delicious with other proteins. You can use 200g of cubed paneer or firm tofu as a vegetarian or vegan alternative. Sauté the cubes until golden before adding to the masala.