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A classic Indian breakfast staple. Perfectly fried eggs with a gloriously runny yolk, seasoned simply with salt and pepper. Ready in just a few minutes, it's the perfect quick and protein-packed start to your day.
Heat oil or butter in a non-stick skillet over medium-low heat. The pan should be warm, not smoking hot, to prevent the bottom from burning before the whites set.
Carefully crack the eggs into the pan, making sure to keep the yolks intact. Let them cook undisturbed for 2-3 minutes.
Cook until the egg whites are completely set and opaque, but the yolks are still liquid and runny. The edges should be slightly crisp.
Sprinkle with salt, freshly ground black pepper, and a pinch of red chili powder if you like. Gently slide the eggs onto a plate and serve immediately.
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A classic Indian breakfast staple. Perfectly fried eggs with a gloriously runny yolk, seasoned simply with salt and pepper. Ready in just a few minutes, it's the perfect quick and protein-packed start to your day.
This indian recipe takes 5 minutes to prepare and yields 2 servings. At 134.43 calories per serving with 6.35g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add finely chopped green chilies or a sprinkle of red chili flakes along with the salt and pepper for extra heat.
Sprinkle a tablespoon of shredded cheddar or mozzarella cheese over the eggs during the last minute of cooking and cover with a lid to melt.
Garnish with finely chopped cilantro or chives for a fresh, herby flavor.
Sauté finely chopped onions and tomatoes in the pan for 2-3 minutes before cracking the eggs on top for a 'masala half fry'.