Boiled Egg and Shakarkandi Protein Plate
PakistaniGym & High-ProteinDesi eggsEasy
Boiled eggs with roasted shakarkandi (sweet potato) and a lemon-chilli sprinkle — a simple, filling plate with slow carbs for training days.
Prep time8 min
Cook time15 min
Total time23 min
Servings1
Ingredients
- 2 boiled eggs
- 1 medium shakarkandi (sweet potato), about 150 g
- 1/2 tsp chaat masala
- 1/4 tsp salt
- 1 tsp lemon juice
- 1 green chilli, chopped (optional)
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Wash the shakarkandi and cut it into thick rounds.
- Roast or boil the shakarkandi until soft, about 12–15 minutes.
- Arrange the shakarkandi on a plate.
- Place the egg halves on top.
- Sprinkle chaat masala, salt and lemon juice.
- Add green chilli if you like heat, and serve warm.
Nutrition — estimated per serving
Calories (estimate)275 kcal
Protein (estimate)15 g
Fat (estimate)10 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Shakarkandi is widely available in Pakistani winter markets and is a good slow-carb choice. Cook eggs fully — 10 minutes for a firm yolk. Allergic to eggs? Replace eggs with chickpeas. Eat fresh; do not store boiled eggs with the peel off for more than 2 days.