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Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
For 4 servings
Boil and Prepare the Eggs
Prepare the Masala Base
Cook the Aromatics and Spices
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Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 290.15 calories per serving with 14.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Fry the Eggs in Masala
Garnish and Serve
To make a gravy, add 1 cup of water or thin coconut milk after cooking the spices in step 3. Simmer for 5-7 minutes until the gravy thickens slightly, then add the eggs.
Incorporate diced bell peppers (capsicum) or green peas along with the tomatoes for added texture and nutrition.
For a vegetarian alternative, replace the eggs with 200g of cubed paneer. Pan-fry the paneer until golden before adding it to the masala at the end.
Increase the amount of green chillies and red chilli powder, or add a pinch of black pepper powder along with the other spices for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This dish provides key nutrients like Vitamin D, Vitamin B12, and selenium from eggs, which support bone health, nerve function, and a healthy immune system.
The blend of Indian spices like turmeric (curcumin), cumin, and coriander not only adds incredible flavor but also contains powerful antioxidants that help combat oxidative stress in the body.
Yes, it can be a healthy dish as it's rich in protein from eggs. To enhance its health benefits, you can reduce the amount of oil used and pair it with whole-wheat roti or brown rice and a side salad.
A single serving of Egg Masala Fry (containing 2 eggs) has approximately 250-300 calories. The exact count can vary depending on the type and quantity of oil used.
This dish pairs excellently with Indian flatbreads like roti, chapati, naan, or paratha. It also goes very well with steamed basmati rice, jeera rice, or as a side dish with a dal and rice meal.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or in the microwave until hot.
Absolutely. To make a gravy version, add about 1 cup of water or thin coconut milk after cooking the masala (Step 3) and simmer for 5-7 minutes before adding the eggs.
Yes, you can quarter the eggs if you prefer. However, be extra gentle when mixing them into the masala to prevent the delicate yolks from crumbling and falling out.