Masala Eggs

1. 1

   In a bowl, crack the eggs

   • a.Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Set aside.
2. 2

   Step 2

   • a.Make the masala base.
   • b.Heat oil in a non-stick pan or skillet over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • c.Add the finely chopped onion, green chilli, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
   • d.Add the chopped tomatoes and cook for another 3-4 minutes, stirring occasionally, until they turn soft and mushy.
   • e.Stir in the turmeric powder, red chilli powder, and the remaining salt. Cook for 1 minute until the spices are fragrant.
3. 3

   Pour the whisked eggs into the pan over the masala

   • a.Reduce the heat to low.
4. 4

   Cook the eggs, stirring gently and continuously with a spatula, for 2-3 minutes

   • a.Scramble until the eggs are cooked through but still soft and moist. Avoid overcooking.
5. 5

   Turn off the heat

   • a.Sprinkle the garam masala and fresh coriander leaves over the eggs. Give it a final mix.
6. 6

   Step 6

   • a.Serve the masala eggs hot with toast, pav (bread rolls), or roti.

Cuisines we love