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A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
For 4 servings
Boil and Prepare the Eggs
Prepare the Masala Base
Sauté the Spices
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A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 157.39 calories per serving with 7.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fry the Eggs
Garnish and Serve
Add 1 small, finely chopped tomato along with the onions and cook until mushy. Alternatively, squeeze half a lemon's juice over the dish just before serving.
Add 1-2 slit green chilies along with the curry leaves for an extra kick of heat.
Add 1/4 teaspoon of garam masala along with the other powdered spices for a warmer, more complex aroma.
Instead of halving the eggs, keep them whole and make a few shallow slits on them. This allows the masala to penetrate the eggs.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline from the eggs, which are vital for brain health, immune function, and bone strength.
Spices like red chili powder and black pepper contain compounds like capsaicin and piperine, which can provide a temporary boost to your metabolism.
One serving of this Egg Fry, which consists of one whole egg (two halves) and the accompanying masala, contains approximately 150 calories. This can vary slightly based on the size of the egg and the amount of oil used.
Yes, Egg Fry can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The dish is relatively low in carbohydrates. To make it healthier, you can reduce the amount of oil used and serve it with whole grains and vegetables.
You can boil and peel the eggs a day or two in advance and store them in the refrigerator. However, the final frying process is best done just before serving to ensure the masala coating is fresh and slightly crisp.
This dish is very versatile. It pairs wonderfully with South Indian meals like sambar rice, rasam rice, or curd rice. It also works well as a side for chapatis or as a simple appetizer.
The key is to lower the heat to low before adding the powdered spices (turmeric, chili, coriander). These spices cook very quickly and can burn easily. Stirring them constantly for just 30-40 seconds is usually enough.