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Perfectly fried eggs with crispy edges and runny yolks, smothered in a vibrant, tangy Goan masala. A quick and spicy twist on a breakfast classic, ready in just 15 minutes.
For 2 servings
Prepare the Masala Paste
Sauté Aromatics
Cook the Masala
Fry the Eggs
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Perfectly fried eggs with crispy edges and runny yolks, smothered in a vibrant, tangy Goan masala. A quick and spicy twist on a breakfast classic, ready in just 15 minutes.
This goan recipe takes 15 minutes to prepare and yields 2 servings. At 311.51 calories per serving with 13.93g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or light_lunch or snack.
Cook to Perfection
Garnish and Serve
Replace the eggs with thick slices of firm tofu. Pan-fry the tofu separately until golden, then gently place it into the cooked masala to coat.
Add 2-3 tablespoons of thick coconut milk to the masala paste while it's cooking. This will create a richer, slightly gravy-like consistency.
Instead of frying raw eggs, use 4 hard-boiled eggs. Halve them and gently toss them in the cooked masala until well-coated and heated through. This version is known as Egg Masala Fry.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Egg yolks are a fantastic source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
One serving, which consists of two eggs with masala, contains approximately 280-320 calories, depending on the size of the eggs and the amount of oil used.
Yes, it's a relatively healthy dish. It's rich in protein from the eggs, contains healthy fats from coconut oil, and benefits from the anti-inflammatory properties of spices like turmeric. It is also naturally low in carbohydrates.
Absolutely! This variation is called Egg Masala Fry. Simply prepare the masala as directed, then add 4 halved hard-boiled eggs and gently toss to coat and heat through.
It is traditionally served with Goan pav (a local bread). It also pairs wonderfully with toasted sourdough, regular bread slices, chapatis, or even plain steamed rice.
This dish is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to one day. Reheat gently in a covered pan over low heat until warmed through. Avoid using a microwave as it can make the eggs rubbery.
This usually happens if the heat is too high or if there isn't enough oil. Lower the heat immediately and add a splash of water (1-2 teaspoons) to deglaze the pan, scraping up any bits that are stuck.