Spicy Egg Masala
IndianIndian RecipesDesi eggsEasy
Sliced boiled eggs tossed on a hot tawa with onion, tomato and fiery Indian spices — a quick dry egg masala for roti or paratha.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 4 eggs, boiled and sliced
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander, chopped
- 1 green chilli, chopped
Method
- Heat oil in a pan and fry the onion until golden.
- Add ginger-garlic paste, tomato and all the spices. Cook for 3–4 minutes until the mixture turns dry.
- Add the sliced eggs and green chilli. Toss gently for 2–3 minutes.
- Sprinkle chaat masala and fresh coriander. Serve hot.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)6 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
Do not over-stir or the egg slices break — toss gently. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use boiled potatoes for a mixed masala, or add a squeeze of lemon at the end. Nutrition is an estimate per serving.