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A savory and spicy Sindhi breakfast where leftover bread is simmered in a tangy tomato-onion gravy. Topped with eggs poached directly in the pan, this one-pot meal is a fantastic way to start your day.
For 2 servings
Prepare the bread. Tear the bread slices into bite-sized pieces, about 1-inch squares. Set aside.
Sauté the aromatics. Heat oil in a wide, heavy-bottomed pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Cook the masala. Stir in the ginger-garlic paste and slit green chili. Cook for 1 minute until the raw aroma disappears. Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 4-5 minutes, stirring occasionally, until the masala thickens and oil begins to separate at the edges.
Create the gravy. Pour in 1 cup of water, stir to combine with the masala, and bring the mixture to a vigorous boil. Let it simmer for 2 minutes.
Add the bread. Reduce the heat to low. Gently fold the bread pieces into the simmering gravy. Ensure all pieces are coated but be careful not to overmix, which can make the bread mushy. Let it cook for 1-2 minutes as the bread absorbs the gravy.
Poach the eggs. Using a spoon, create two small wells in the bread mixture. Carefully crack one egg into each well. Cover the pan with a lid and let the eggs cook for 4-5 minutes for runny yolks, or 6-7 minutes for firm yolks. The whites should be fully set.
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A savory and spicy Sindhi breakfast where leftover bread is simmered in a tangy tomato-onion gravy. Topped with eggs poached directly in the pan, this one-pot meal is a fantastic way to start your day.
This indian recipe takes 30 minutes to prepare and yields 2 servings. At 484 calories per serving with 16.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Garnish and serve. Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top. Serve immediately.
Add 1/2 cup of mixed vegetables like green peas, diced carrots, or bell peppers along with the onions for a more nutritious meal.
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper along with the garam masala.
Simply omit the eggs to make this dish vegan. It's still delicious and filling on its own.
Use leftover pav (Indian bread rolls) instead of sliced bread for a different texture.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, satiety, and maintaining energy levels throughout the morning.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain types of cancer.
Spices like cumin, ginger, and coriander are known for their digestive properties. They can help stimulate digestive enzymes and reduce bloating.
One serving of Seyal Bread with Egg contains approximately 450-500 calories, depending on the type of bread and oil used. It's a substantial and energizing breakfast.
Yes, it can be a balanced and healthy meal. The eggs provide high-quality protein, tomatoes offer vitamins and antioxidants, and spices have various health benefits. To make it healthier, use whole wheat bread and control the amount of oil.
Day-old or slightly stale white or whole wheat bread is ideal. Its firmer texture helps it hold its shape in the gravy without becoming mushy. You can also use leftover pav or dinner rolls.
This usually happens for two reasons: using very fresh, soft bread, or over-mixing after adding the bread to the gravy. Use stale bread and fold it in gently just until coated.
Absolutely. The base recipe is vegan-friendly. Just omit the step of adding eggs to make a delicious Vegan Seyal Bread.
This dish is best enjoyed fresh, as the bread can become too soft upon reheating. However, you can prepare the tomato-onion gravy in advance and store it in the refrigerator for up to 2 days. When ready to eat, simply reheat the gravy, add the bread and cook the eggs.