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Hard-boiled eggs pan-fried in a spicy, tangy onion-tomato masala. This quick and flavorful Hyderabadi dish is a perfect side for rice or roti, ready in under 30 minutes.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics and Build the Base
Cook the Masala
This recipe goes great with these complete meals
Hard-boiled eggs pan-fried in a spicy, tangy onion-tomato masala. This quick and flavorful Hyderabadi dish is a perfect side for rice or roti, ready in under 30 minutes.
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 285.59 calories per serving with 14.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Fry the Eggs in Masala
Finish and Garnish
For a richer, milder dish, add 2 tablespoons of cashew paste or fresh cream at the end and simmer for a minute before garnishing.
Sauté 1/2 cup of diced bell peppers (capsicum) along with the onions for added texture, color, and nutrition.
Substitute the lemon juice with 1 teaspoon of tamarind paste diluted in 2 tablespoons of water for a classic South Indian tang.
Eggs provide high-quality protein, which is crucial for muscle building, tissue repair, and maintaining overall body function.
A good source of Vitamin D, Vitamin B12, selenium, and choline, which support bone health, brain function, and a healthy metabolism.
The recipe includes turmeric, which contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
The heat from spices like green chillies and red chilli powder can provide a temporary boost to your metabolism due to a compound called capsaicin.
One serving, which consists of two egg halves with masala, contains approximately 250-300 calories, primarily depending on the amount and type of oil used.
It can be a healthy dish as eggs are an excellent source of protein and essential nutrients. However, it involves frying in oil, so it's best enjoyed in moderation as part of a balanced diet. You can reduce the oil for a healthier version.
Yes. To create a gravy, add about 1/2 cup of hot water or thin coconut milk after the masala is fully cooked (step 3). Bring it to a simmer for 5 minutes before gently adding the eggs.
This dish pairs wonderfully with hot rotis, chapatis, parathas, or as a flavorful side dish with a simple dal and steamed rice.
Absolutely. If using whole eggs, make sure to prick them all over with a fork or make a few deep slits. This allows the masala flavors to penetrate the eggs.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
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