Masala Egg Fry

1. 1
   prep · ~10 min

   Boil and peel the eggs.

   Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 minutes, then transfer to cold water. Once cool, peel and set aside. Prick each egg lightly with a fork so the masala penetrates better.

2. 2
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat oil in a non-stick pan over medium heat until shimmering.

   2.Add cumin seeds and let them splutter (30 seconds).
3. 3
   saute · ~8 min

   Sauté the onions until golden.

   1.Add chopped onions to the pan and stir well.

   2.Cook, stirring often, until deep golden brown (7-8 minutes).

   TIPDon't rush the browning — deeply caramelized onions are the backbone of this dish.
4. 4
   saute · ~7 min

   Cook the ginger-garlic paste and tomatoes.

   1.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   2.Add chopped tomatoes and cook until soft and mushy, mashing with the spatula (4-5 minutes).

   3.Sprinkle turmeric, red chili powder, coriander powder, and salt. Stir well and cook until oil separates (2 minutes).
5. 5
   fry · ~3 min

   Fry the eggs in the masala.

   1.Halve the boiled eggs and place them yolk-side up in the pan.

   2.Gently coat each egg with the masala, spooning it over the tops.

   3.Cook for 2-3 minutes, flipping once halfway, until the eggs are lightly golden and coated with the spice mix.

   TIPUse a gentle hand when flipping — the yolks are delicate and can crumble.
6. 6
   garnish · ~1 min

   Finish with garam masala and coriander.

   Sprinkle garam masala over the eggs, toss gently once, and switch off the heat. Garnish generously with fresh coriander leaves and serve immediately.

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