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A quick and spicy egg dish made with hard-boiled eggs tossed in a fragrant masala of garlic, onions, and classic Indian spices. Perfect for a simple weeknight meal with rotis or rice.
For 4 servings
Prepare the Hard-Boiled Eggs
Sauté Aromatics and Build the Masala Base
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A quick and spicy egg dish made with hard-boiled eggs tossed in a fragrant masala of garlic, onions, and classic Indian spices. Perfect for a simple weeknight meal with rotis or rice.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 287.96 calories per serving with 14.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Masala
Combine Eggs with Masala
Garnish and Serve
Incorporate thinly sliced bell peppers (capsicum) along with the onions for added crunch and flavor.
Stir in 2 tablespoons of cashew paste or fresh cream at the end for a richer, creamier masala.
Increase the water to 1 cup and add a pinch of sugar to balance the flavors for a gravy-based egg curry.
Substitute the eggs with pan-fried paneer cubes or firm tofu for a delicious vegetarian alternative.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The high content of garlic, ginger, and turmeric provides powerful anti-inflammatory and antioxidant properties. Garlic's allicin is known to enhance the disease-fighting response of white blood cells.
This dish is packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline from the eggs, which are vital for brain health and metabolism.
One serving of Garlic Egg Fry (two egg halves with masala) contains approximately 250-280 calories, depending on the amount of oil used.
Yes, it is a relatively healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. Garlic, ginger, and turmeric offer numerous health benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make a gravy version, increase the amount of water to 1 cup after cooking the masala. You can also add a bit of coconut milk or cashew paste for a richer, thicker gravy. Simmer for 5-7 minutes before adding the eggs.
This dish pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also works well as a side dish with a simple dal and steamed rice.
Yes, you can prepare the onion-tomato masala (up to Step 3) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the masala, add the boiled eggs, and finish the dish.