Boiled Egg Fry
Boiled egg fry infused with butter and spices, coated with spicy curry to make a perfect no-carb quick gourmet meal!
Boiled eggs are one of my very favorite breakfast. I usually eat them just with salt, black pepper and red chili powder by itself. My love for street style eggs is so true, for example half fry, egg gotado, egg kheema etc. I was not aware of a concept of boiled egg fry until one of my friends introduced me to it!!
There is a very famous NY based egg restaurant Eggmania, that serves amazing egg dishes. And this dish is one of their very popular dishes. It is not feasible for me to visit that restaurant on regular basis, so I thought why not just recreate it at home?!?! This dish honestly changed my boiled egg game. It is a bit more work than just eating plain boiled eggs. But let me tell you, it is so worth spending every single minute on this dish!!
To make it easy and quick, you can have boiled eggs ready ahead of time. Then it is just a matter of making the buttery spice mix. And you’ll have gourmet breakfast ready within minutes. This can also be made with pressed firm tofu if you are not an egg eater. It would taste just as good.
Did I mentioned that it tastes AMAZING with some flaky parathas and side of minty yogurt?!?! I was honestly clueless on what to eat this with until my friend suggested to pair this deliciousness with some flaky parathas! I mean you can eat these boiled egg fry by itself if you are going for low/no carb option!
I hope you give this goodie a try! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this yumminess.
Happy and Healthy Eating!
Boiled Egg Fry
Ingredients
Ingredients for Buttery Spicy Boiled Eggs
- 6 Hard Boiled Eggs peeled and cut in half, you can use pressed tofu as an egg sub
- 1 tbsp Butter
- ¼ tsp Red Chili Powder
- ¼ tsp Garam Masala
- 2 pinch Salt
- 2 pinch Black Pepper Powder
- 2 pinch Turmeric Powder
Spicy Sauce
- 1 tbsp Butter
- ¾ cup Very Finely Chopped Onions
- ¾ cup Very Finely Chopped Tomatoes
- 2 tbsp Thecha Chutney (Red Chilli- Garlic Chutney) or 2 tsp Trader Joes hot pepper bomba sauce
- ½ tsp Salt
- ¼ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- 1 tsp Dhana Jiru Powder cumin coriander pwoder
- 1 tsp Garam Masala
- ⅓ cup Water
Garnishing
- ¼ cup Finely Chopped Cilantro
Minty Yogurt Sauce
- ½ cup Plain Greek Yogurt
- ½ cup Sour Cream
- 1 Serrano Pepper
- 2 clove Garlic
- ½ cup Cilantro
- ¼ cup Mint
- 1 tsp Salt
- 1 tsp Cumin Powder
Instructions
Make Minty Yogurt Sauce
- Blend all ingredients listed under minty yogurt sauce to make a grainy paste. Keep it refrigerated if making it ahead of time.
Make Buttery Spicy Boiled Eggs
- Hard boil 6 eggs. Peel them and cut them in halves. Keep them aside.
- Heat up butter in a pan, once its melted but not hot, add red chili powder, turmeric powder, garam masala, salt, and black pepper.
- Mix the spices in the butter and place hard boiled egg haves in the masala butter inside pan. Facing the cut side down.
- Cook all egg halves on low/medium heat for couple of minutes. Do not over cook it. Be careful with the heat so that the spices in the butter does not burn.
- Flip them carefully and cook the other side for couple of minutes same way. So that now egg halves are fully coated with buttery spices.
- Take the buttery spicy egg haves out of the pan and keep it aside.
Make the Spicy Sauce
- In the same pan add 1-2 tbsp of butter. Once melted saute onions till translucent.
- Add chopped tomatoes and saute till they are completely mushy and starts to loose water.
- Add thecha chutney (or TJ's bomba sauce), red chili powder, salt, turmeric powder, dhana jiru (cumin coriander powder), garam masala.
- Mix everything very well and cook the spice mix for 3-4 minutes on medium heat. By this time all the extra water/moisture should be gone from the spice mix.
- Add ⅓ cup of water and mix well. Bring to simmer and cook for another couple of minutes. Add chopped cilantro and mix well.
- Once the sauce consistency gets like thick paste, place the spiced up egg halves in the sauce. Facing the cut side down.
- Let the cut side cook for 1 minute and then flip it, making sure the flipped side now has some spicy sauce stuck to it.
- Flip the egg halves and cook the other side for another minute.
- Garnish them with fresh cilantro. Serve them with some flaky parathas and side of minty yogurt!
