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Hard-boiled eggs pan-fried on a hot tawa with a spicy, tangy onion-tomato masala. A popular Indian street food delight that's ready in minutes and packed with flavor.
For 2 servings
Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. You can make a few light slits on the egg white surface to help them absorb the masala. Set aside.
Sauté Aromatics: Heat oil on a large tawa or a wide, heavy-bottomed pan over medium-high heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and golden brown.
Build the Masala Base: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Then, add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula until they break down and become pulpy.
Add Spices: Reduce the heat to low. Add all the dry spice powders: turmeric, Kashmiri red chili powder, coriander powder, cumin powder, and pav bhaji masala, along with salt. Stir continuously for 2-3 minutes. If the masala becomes too dry, add a tablespoon or two of water. Cook until the oil begins to separate from the masala.
Fry the Eggs: Gently place the halved eggs, yolk-side down, onto the masala. Press them lightly and allow them to fry for 2-3 minutes, letting the yolk absorb the flavors and get slightly crisp.
Final Touches: Carefully flip the eggs. Spoon some of the surrounding masala over each egg half. Cook for another minute. Sprinkle garam masala and fresh lemon juice over the top. Garnish generously with chopped coriander leaves.
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Hard-boiled eggs pan-fried on a hot tawa with a spicy, tangy onion-tomato masala. A popular Indian street food delight that's ready in minutes and packed with flavor.
This indian recipe takes 25 minutes to prepare and yields 2 servings. At 409.61 calories per serving with 15.67g of protein, it's a beginner-friendly recipe perfect for snack or side or lunch or dinner.
Serve Immediately: Serve the Tawa Egg Masala Fry hot, directly from the tawa, with pav (bread rolls), roti, or as a side dish with dal and rice.
Stir in 2 tablespoons of heavy cream or cashew paste at the end for a richer, creamier texture.
After flipping the eggs, top each half with a small amount of grated mozzarella or Amul cheese and cook until it melts.
Sauté 1 cup of sliced mushrooms along with the onions to add an earthy flavor and more texture.
Instead of using whole egg halves, crumble the hard-boiled eggs and mix them into the masala for an egg scramble (bhurji) version.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of tomatoes, onions, garlic, and turmeric provides a variety of antioxidants like lycopene and curcumin, which help combat oxidative stress in the body.
Spices like green chilies and red chili powder contain capsaicin, a compound known to slightly boost metabolism and aid in fat burning.
It can be part of a balanced diet. Eggs are a great source of protein and vitamins. The dish does contain a moderate amount of oil, but you can reduce the quantity to make it healthier. It's packed with spices that have various health benefits.
One serving (2 eggs with masala) contains approximately 400-420 calories, primarily from the eggs and oil used in cooking.
Yes, absolutely. A wide, heavy-bottomed frying pan or skillet is a perfect substitute for a tawa. The wide surface helps in frying the eggs and masala evenly.
It is traditionally served with soft buttered pav (bread rolls). It also pairs wonderfully with roti, chapati, paratha, or as a side dish with a simple meal of dal and rice.
Yes, you can prepare the onion-tomato masala base (up to step 4) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the masala, add the boiled eggs, and finish the dish.