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A vibrant and spicy take on the classic fried egg, this dish features sunny-side-up eggs cooked over a bed of sautéed onions and aromatic Indian spices. Ready in just 10 minutes, it's a perfect high-protein breakfast or a quick, satisfying meal any time of day.
For 2 servings
Heat oil in a non-stick frying pan or skillet over medium heat. Once hot, add the finely chopped onion and optional green chili. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the turmeric powder, red chili powder, and cumin powder to the pan. Stir well and cook for about 30 seconds until the raw smell of the spices disappears and they become fragrant.
Spread the onion mixture evenly across the bottom of the pan. Using a spoon, create four small wells in the mixture.
Gently crack one egg into each well. Sprinkle salt and freshly ground black pepper over the eggs.
Reduce the heat to low. Cook for 2-3 minutes for runny yolks (sunny-side up). For firmer yolks, cover the pan with a lid and cook for an additional 1-2 minutes, or until the whites are fully set and the yolks are cooked to your preference.
Turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve immediately with toast, roti, or pav.
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A vibrant and spicy take on the classic fried egg, this dish features sunny-side-up eggs cooked over a bed of sautéed onions and aromatic Indian spices. Ready in just 10 minutes, it's a perfect high-protein breakfast or a quick, satisfying meal any time of day.
This indian recipe takes 10 minutes to prepare and yields 2 servings. At 295.95 calories per serving with 13.57g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Instead of keeping the eggs whole, gently scramble them into the onion and spice mixture for a classic Indian scrambled egg dish.
Add one finely chopped small tomato along with the onions and cook until soft and mushy before adding the eggs.
Sprinkle a tablespoon of grated cheddar or mozzarella cheese over the eggs during the last minute of cooking. Cover with a lid to melt the cheese.
Add a tempering of 1/4 tsp mustard seeds and a few curry leaves to the hot oil before adding the onions for a South Indian flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The inclusion of turmeric, which contains curcumin, offers potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
Spices like red chili powder contain capsaicin, which can provide a temporary boost to your metabolism, aiding in calorie burning.
Eggs are a natural source of essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and immune function.
One serving, which consists of two eggs prepared this way, contains approximately 275-300 calories, depending on the amount of oil used.
Yes, this dish is quite healthy. It's a great source of high-quality protein from the eggs. The spices like turmeric have anti-inflammatory properties. To make it even healthier, you can use minimal oil.
They are incredibly versatile. Serve them with buttered toast, pav (Indian bread rolls), fresh rotis, or parathas. A simple side salad also pairs well for a light lunch.
This dish is best served fresh and hot, right out of the pan. Reheating can make the eggs rubbery and overcooked. Since it only takes 10 minutes to make, preparing it fresh is highly recommended.
To reduce the spice level, you can omit the green chili and reduce the amount of red chili powder to a pinch, or skip it entirely. The other spices provide flavor without significant heat.
Absolutely! Finely chopped bell peppers, mushrooms, or spinach can be sautéed with the onions to add more nutrients and texture to the dish.