Pepper Egg Fry

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
   • Once cool, peel the eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help absorb the masala.
2. 2

   Sauté Aromatics

   • Heat coconut oil in a wide, non-stick pan over medium heat. Once hot, add the fennel seeds (if using) and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the slit green chilies and curry leaves. Sauté for another minute until the curry leaves turn crisp and fragrant.
3. 3

   Cook the Masala

   • Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
   • Reduce the heat to low. Add the turmeric powder, coarsely ground black pepper, and salt. Stir continuously for 30 seconds to toast the spices without burning them.
4. 4

   Fry the Eggs

   • Gently place the halved eggs into the pan, yolk-side down, in a single layer.
   • Allow them to fry undisturbed for 2-3 minutes on low-medium heat. This creates a delicious, slightly crispy layer on the yolk.
   • Carefully flip the eggs and let the other side cook for another 1-2 minutes, ensuring they are well-coated with the masala.
5. 5

   Garnish and Serve

   • Sprinkle the garam masala over the eggs and gently toss to combine.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve immediately while hot.

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