Meal Prep · Indian
Spicy Indian Egg Fry
A quick and flavorful Indian Egg Fry, perfect for a hearty breakfast, side dish, or light meal.
Ingredients
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Step-by-step- Heat oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until translucent and lightly golden, about 5-7 minutes.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.
- Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 1-2 minutes, adding a splash of water if the masala sticks to the pan.
- Gently place the halved hard-boiled eggs into the masala, cut-side down. Cook for 2-3 minutes, allowing the eggs to absorb the flavors.
- Carefully flip the eggs and sprinkle with garam masala. Cook for another 1-2 minutes.
- Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 13 g |
| Fat | 15 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover Egg Fry in an airtight container in the refrigerator. The flavors often meld and deepen overnight.
Freezer Not recommended
Freezing is not recommended as eggs can become rubbery upon thawing and reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if needed. Alternatively, microwave in short bursts until hot.
Chef’s Corner
- For an extra kick, add 1-2 slit green chilies along with the onions.
- To make the eggs more flavorful, shallow fry them for a minute or two before adding them to the masala, or make small slits on the eggs before adding them to the gravy.
- Adjust the consistency of the masala by adding a little water if you prefer a slightly saucier fry.
