Desi Egg and Mushroom Breakfast Curry
PakistaniBreakfastDesi eggsEasy
Boiled eggs and mushrooms in a light onion-tomato masala — a soft, savoury breakfast curry with roti.
Prep time10 min
Cook time18 min
Total time28 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 200 g mushrooms, sliced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste, tomatoes and all the spices; cook until the oil separates.
- Add the mushrooms and cook 5 minutes until soft.
- Add 1/2 cup water and the egg halves; simmer 3 minutes. Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)9 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
Wipe mushrooms clean instead of soaking them so they fry well. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use paneer instead of mushrooms, or add peas. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).