Eggs are one of the most versatile kitchen staples. If you want to make a quick breakfast or a side dish for rice or roti, eggs can be really handy. Today's recipe is a spicy egg fry with caramelized onions, mainly flavored with pepper and other spices. The dish comes together in less than 30 minutes and makes an excellent accompaniment to dal-rice, pulao and biriyani.
I followed my mushroom pepper fry recipe, and just skipped the bell peppers. The tomato sauce adds little sweetness balancing out the spice from black pepper. I like this egg fry more on the spicier side, but you can adjust according to your spice preferences. Serve with rice and dal or with any variety rice, pulao or biriyani, or as a side dish to roti/chapathi. Let's see how to make this spicy lipsmacking egg pepper fry.
MUTTAI MILAGU VARUVAL RECIPE
{ Egg fry with onions, pepper and other spices }Serves 2
Ingredients:
4 eggs
1 tbsp coconut oil
½ tsp mustard seeds
1 sprig curry leaves
1 large onion, finely chopped
¼ tsp sugar
1 tsp ginger-garlic paste
2 tsp tomato sauce
¼ tsp turmeric powder
Salt to taste
To roast and grind:
1 ½ tsp black pepper
¾ tsp fennel seeds / perumjeeragam
½ tsp cumin seeds / jeera
½ tsp coriander seeds
Method:
1. Hard boil the eggs. Put in cold water for 15 minutes. Remove the shells and halve them. Set aside.
2. Dry roast pepper, fennel, cumin and coriander until nice aroma comes. Cool and powder to a coarse powder in a mortar and pestle.
3. In a pan, heat oil and add mustard seeds. When it splutters, add curry leaves, onion and sugar. Saute till the onions turn golden brown.
4. Add ginger-garlic paste and fry for 2-3 minutes. Then add tomato sauce, turmeric powder, ground powder, salt and fry for 2-3 minutes in low heat.
5. Add ¼ cup hot water and mix well. Add the eggs and coat them well with the masala. Cook in low heat for another 3-4 minutes.
Notes and Tips
- Adjust spices according to your spice preference,
- Do not over cook the egg, the eggs will turn out rubbery.
- Do not add cold water. Sprinkle more hot water if the masala is sticking to the pan.
