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A quick and fiery dry egg masala from the streets of Hyderabad. Hard-boiled eggs are pan-fried in a rich, caramelized onion and spice base, creating a perfect side dish for rotis or dal rice.
For 4 servings
Boil and Prepare the Eggs
Caramelize the Onions
Sauté Aromatics and Spices
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A quick and fiery dry egg masala from the streets of Hyderabad. Hard-boiled eggs are pan-fried in a rich, caramelized onion and spice base, creating a perfect side dish for rotis or dal rice.
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 280.14 calories per serving with 14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fry the Eggs in Masala
Garnish and Serve
Add one finely chopped tomato after the onions are browned and cook until mushy to create a slightly wetter masala base.
Stir in a tablespoon of cashew paste or coconut milk at the end for a richer, milder flavor.
Add small cubes of par-boiled potatoes along with the eggs to make the dish more substantial.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
The use of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which can help reduce inflammation in the body.
The capsaicin in red chili powder and green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Egg yolks are a great source of lutein and zeaxanthin, antioxidants that are beneficial for maintaining good eye health and reducing the risk of age-related macular degeneration.
One serving (approximately 2 egg halves with masala) contains around 250-300 calories, depending on the amount of oil used.
It can be a healthy dish in moderation. Eggs are an excellent source of protein and vitamins. The spices offer anti-inflammatory benefits. However, it does contain a significant amount of oil, which can be reduced for a healthier version.
This dry fry pairs wonderfully with soft rotis, chapatis, parathas, or as a side dish with dal and steamed rice.
Be very gentle when handling the eggs. Use a wide, flat spatula for flipping and avoid stirring too vigorously. A non-stick pan also helps prevent the masala-coated yolk from sticking and breaking.
While it tastes best served fresh, you can make it a few hours ahead. Store it in an airtight container in the refrigerator and reheat gently in a pan or microwave before serving.
To make it less spicy, reduce the amount of red chili powder and deseed the green chilies. For a spicier version, increase the chili powder or add more green chilies.