Masala Fried Egg

Name: Masala Fried Egg
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg; 2 tbsp oil; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(85)

TASTE SCORE

8/10

A quick Indian-style fried egg with onions, tomato, green chili, and warm spices cooked right in the pan. It is simple, comforting, and perfect as a small protein side with toast, roti, or rice.

PREP

COOK

10m

SERVES

1 PIECE

152 cal

SERVINGS

METHOD · 5 STEPS

prep
Chop the vegetables.
Finely chop the onion, tomato, green chili, and coriander leaves so they cook quickly and sit neatly around the eggs.
saute · ~7 min
Cook the masala base.
1.Heat oil in a wide frying pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion turns soft and lightly golden, 3 to 4 minutes.
4.Add tomato, turmeric powder, red chili powder, garam masala, and salt.
5.Cook until the tomato softens and the masala looks thick and glossy, 2 to 3 minutes.
TIPKeep the heat at medium so the spices bloom without burning.
fry · ~4 min
Crack in the eggs and fry them.
1.Spread the masala evenly in the pan and make 4 small spaces in it.
2.Crack 1 egg into each space.
3.Cover the pan and cook until the whites are set and the yolks are done to your liking, 3 to 4 minutes.
TIPFor runny yolks, uncover as soon as the whites set; for firmer yolks, cook 1 minute longer.
garnish
Finish with coriander leaves.
serve
Serve hot.
Serve each masala fried egg with some of the onion-tomato masala from the pan. It goes well with toast, roti, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so each egg has its own space and the whites do not merge.
2
Cook the onion until lightly golden before adding tomato; raw onion flavor will dominate otherwise.
3
Let the tomato masala turn thick and glossy before cracking in the eggs so the base does not taste watery.
4
Crack each egg into a small bowl first, then slide it into the masala for neater placement.
5
Keep the heat low once the eggs go in; high heat can toughen the whites before the yolks cook.
6
If you like set tops without overcooking the bottom, cover the pan just until the whites lose their shine.
7
This is best eaten fresh, but leftover masala base can be refrigerated and reheated before adding eggs.