Masala Half Fry Egg

Name: Masala Half Fry Egg
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg; 1 tbsp oil; 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper; 0.25 tsp salt

RATING

4.6/5(98)

TASTE SCORE

8/10

A quick Indian-style fried egg with onions, tomatoes, green chili, and warm spices cooked right into the pan. The yolk stays soft while the masala turns savory, lightly tangy, and perfect with toast or pav.

PREP

COOK

10m

SERVES

1 PIECE

120 cal

SERVINGS

METHOD · 6 STEPS

prep
Chop the masala ingredients.
Finely chop the onion, tomato, green chili, and coriander leaves so they cook quickly and spread evenly under the eggs.
saute · ~4 min
Cook the onion and chili.
1.Heat the oil in a wide frying pan over medium heat.
2.Add the chopped onion and green chili.
3.Cook until the onion softens and turns light golden, 3 to 4 minutes.
TIPKeep the heat medium so the onion sweetens without burning.
saute · ~3 min
Make the quick masala base.
1.Add the chopped tomato and salt to the pan.
2.Sprinkle in the turmeric powder, red chili powder, black pepper, and garam masala.
3.Cook until the tomato softens and the masala looks slightly jammy, 2 to 3 minutes.
4.Spread the masala into four small spaces in the pan.
fry · ~3 min
Crack the eggs and half fry them.
Crack 1 egg into each masala space. Cover the pan and cook on low heat until the whites are set but the yolks stay soft, 2 to 3 minutes.
TIPFor a true half fry, stop cooking as soon as the whites lose their raw shine.
garnish
Finish with coriander leaves.
serve
Serve the masala half fry egg hot.
Lift each egg carefully with some of the masala underneath and serve right away.

PRO TIPS

What to keep in mind.

6 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 masala nest and the whites do not run together.
2
Cook the tomato masala until it looks slightly jammy; watery masala can make the egg whites steam unevenly.
3
Crack each egg into a small bowl first, then slide it into the pan for neater placement over the masala.
4
Once the eggs go in, keep the heat low and cover briefly so the tops set without hardening the yolks.
5
Stop cooking when the whites lose their glossy look; carryover heat will finish them gently.
6
Serve immediately with pav or toast, because the soft yolk and masala are best while hot from the pan.

RECIPE VARIATIONS