Desi Eggs
Desi Eggs
Ingredients
- 2 tablespoons oil, butter, or ghee
- 1 white or yellow onion, large, chopped
- 1 1/2 tomatoes, chopped
- 1 Thai green chilies, chopped, as needed
- 1/2 tablespoon red chili powder, adjust to taste
- 1/2 tablespoon cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon salt, to taste
- 4 eggs
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1/4 cup cheese, shredded, optional
Instructions
- 1
Place a skillet or cast iron pan on medium-high heat.
⏱️ 1 min
- 2
Add 2 tablespoons of oil, butter, or ghee to the hot pan.
⏱️ 1 min
- 3
Once the oil is hot, add the chopped onions and sauté until they turn translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 4
Add the chopped tomatoes and Thai green chilies to the pan. Lower the heat slightly to medium-low.
⏱️ 1 min
- 5
Cook for a few minutes, stirring occasionally, until the tomatoes start to break down and soften, about 3-5 minutes.
⏱️ 4 min
- 6
Add the red chili powder, cumin seeds, turmeric, and salt to the pan. Stir well to combine with the tomato and onion mixture.
⏱️ 1 min
- 7
Keep the heat low and continue to sauté the mixture until the oil separates from the masala, indicating the spices are cooked through, about 2-3 minutes.
⏱️ 3 min
- 8
Carefully crack the 4 eggs directly into the masala mixture. Cook for 20-30 seconds maximum so they stay soft and silky, not rubbery.
⏱️ 1 min
- 9
Optionally, sprinkle some cheese on top of the eggs and let it melt for a few seconds.
⏱️ 1 min
- 10
Transfer the Desi Eggs to a plate, top with fresh chopped cilantro, and enjoy immediately with bread, sourdough, or paratha, alongside a cup of chai or coffee.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Desi Eggs
- 2 tablespoons oil, butter, or ghee
- 1 white or yellow onion, large, chopped
- 1 1/2 tomatoes, chopped
- 1 Thai green chilies, chopped, as needed
- 1/2 tablespoon red chili powder, adjust to taste
- 1/2 tablespoon cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon salt, to taste
- 4 eggs
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1/4 cup cheese, shredded, optional
Instructions
- 1
Place a skillet or cast iron pan on medium-high heat.
⏱️ 1 min - 2
Add 2 tablespoons of oil, butter, or ghee to the hot pan.
⏱️ 1 min - 3
Once the oil is hot, add the chopped onions and sauté until they turn translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min - 4
Add the chopped tomatoes and Thai green chilies to the pan. Lower the heat slightly to medium-low.
⏱️ 1 min - 5
Cook for a few minutes, stirring occasionally, until the tomatoes start to break down and soften, about 3-5 minutes.
⏱️ 4 min - 6
Add the red chili powder, cumin seeds, turmeric, and salt to the pan. Stir well to combine with the tomato and onion mixture.
⏱️ 1 min - 7
Keep the heat low and continue to sauté the mixture until the oil separates from the masala, indicating the spices are cooked through, about 2-3 minutes.
⏱️ 3 min - 8
Carefully crack the 4 eggs directly into the masala mixture. Cook for 20-30 seconds maximum so they stay soft and silky, not rubbery.
⏱️ 1 min - 9
Optionally, sprinkle some cheese on top of the eggs and let it melt for a few seconds.
⏱️ 1 min - 10
Transfer the Desi Eggs to a plate, top with fresh chopped cilantro, and enjoy immediately with bread, sourdough, or paratha, alongside a cup of chai or coffee.
⏱️ 1 min