Garlic Pepper Egg Dry
A quick and fiery stir-fry made with hard-boiled eggs, freshly crushed black pepper, and a generous amount of garlic. This simple dish is perfect as a protein-packed appetizer or a side for rice and roti.
For 4 servings
Boil and Prepare the Eggs
- Place 8 large eggs in a saucepan and cover with cold water by at least 1 inch.
- Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- Once cooled, peel the eggs, slice them in half lengthwise, and set aside. You can make shallow slits on the whites to help them absorb flavor.
Prepare the Masala
- Heat 2 tbsp of vegetable oil in a wide, non-stick pan over medium heat.
- Add 12 finely chopped garlic cloves, 2 slit green chilies, and 10 curry leaves (if using). Sauté for 30-40 seconds until the garlic is fragrant but not browned.
- Add 1 thinly sliced medium onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Stir in 0.25 tsp turmeric powder, 1.5 tsp freshly crushed black pepper, and 0.75 tsp salt. Cook for another minute until the raw smell of the spices disappears.
Combine with Eggs
- Gently place the halved eggs into the pan, preferably yolk-side up to prevent them from crumbling.
- Using a wide spatula, carefully fold and toss the eggs to coat them evenly with the masala. Cook for 2-3 minutes, allowing the eggs to warm through.
- If using, drizzle 1 tsp of soy sauce over the eggs and give it one final, gentle toss to combine.
Garnish and Serve
- Turn off the heat. Squeeze 1 tbsp of fresh lemon juice over the eggs.
- Garnish with 2 tbsp of freshly chopped coriander leaves.
- Serve immediately as a warm appetizer or a side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most pungent and aromatic flavor, always use freshly crushed black pepper instead of pre-ground powder.
- 2Making shallow slits on the boiled egg whites helps the masala penetrate deeper, making them more flavorful.
- 3Be very gentle when tossing the eggs in the pan to prevent the yolks from crumbling out.
- 4Sauté the garlic until just fragrant. Over-browning it can result in a bitter taste.
- 5For a slightly crispy texture, you can pan-fry the egg halves in a little oil until golden before adding them to the masala.
- 6Adjust the amount of black pepper and green chilies to suit your personal spice preference.
Adapt it for your goals.
Flavor
Add 1/2 teaspoon of fennel powder (saunf) along with the other spices for a slightly sweet and aromatic twist.
TextureTexture
For a South Indian touch, add 1/2 teaspoon of mustard seeds to the hot oil and let them splutter before adding the garlic.
ProteinProtein
Add pan-fried paneer cubes or mushrooms along with the eggs for extra protein and texture.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Boosts Metabolism
The capsaicin in green chilies and piperine in black pepper can help provide a temporary boost to your metabolism and aid in digestion.
Rich in Antioxidants
Garlic and turmeric are packed with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
A typical serving of two egg halves contains approximately 180-220 calories, primarily depending on the amount and type of oil used in preparation.