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Hard-boiled eggs pan-fried in a fragrant and spicy onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, served with hot rotis or alongside rice and dal.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics
Hard-boiled eggs pan-fried in a fragrant and spicy onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, served with hot rotis or alongside rice and dal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 285.25 calories per serving with 14.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Masala Base
Fry the Eggs in Masala
Garnish and Serve
Add one boiled and cubed potato along with the eggs to make the dish more substantial and filling.
Add a teaspoon of fennel seeds with the cumin seeds and a tablespoon of freshly ground Chettinad masala for a distinct South Indian flavor.
Stir in 2 tablespoons of heavy cream or full-fat coconut milk at the very end for a richer, milder gravy.
Add thinly sliced bell peppers (capsicum) along with the onions for extra crunch, color, and nutrition.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Spices like turmeric (containing curcumin) and garlic have anti-inflammatory and antioxidant properties that help strengthen the immune system.
Eggs are a natural source of Vitamin D, which is crucial for calcium absorption and maintaining strong, healthy bones.
The combination of high-quality protein from eggs and healthy fats provides sustained energy, making this a satisfying and energizing meal.
Yes, it's a relatively healthy dish. Eggs are an excellent source of high-quality protein, vitamins, and minerals. The masala is made with spices like turmeric, which has anti-inflammatory properties. To make it even healthier, you can reduce the amount of oil used.
One serving, which consists of two eggs with masala, contains approximately 280-320 calories, depending largely on the quantity of oil used in preparation.
Absolutely. To create a gravy, add about 1/2 to 3/4 cup of hot water after the masala is cooked and the oil has separated. Simmer for 5-7 minutes until the gravy thickens slightly, then add the boiled eggs and simmer for another minute.
It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also serves as an excellent side dish with a simple meal of dal and steamed rice.
Yes, this recipe is a perfect way to use leftover hard-boiled eggs. You can skip the first step and start directly with preparing the masala.
Store any leftovers 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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