Egg Gotado
One of the very popular Indian street food, Egg Gotado/gotala is a delicious combination of egg kheema and egg fry with lots of spices.
Before I moved to the states, the concept of eggs was only for dinner. Growing up I mainly ate spicy street style eggs in India. When I moved to the states, I realized my husband had a different concept of eggs. He would only eat them for breakfast with least amount of spices. This is still a sweet battle in my household. However, we both like to make some spiced up brunch that includes street style eggs!
This dish is inspired by one of those Indian street style eggs. Egg Gotado is like an egg mashup of egg kheema and fried eggs with hint of pav bhaji masala! It sure looks like egg shakshuka, but lot more eggs than tomatoes with Indian spices! It is truly an experience to eat this on the streets of India. These stalls have just one huge tawa, and they make EVERYTHING on that one tawa. It is truly an art. It is so mesmerizing to watch them cook all these goodies. Unfortunately we do not have those fancy tawas in our kitchen. So I use cast iron skillet to make this! Although you can use any heavy bottom wide flat pan!
This is one of those dishes you can make for big brunch! This is perfect to make in a big batch in one big pot and serve your crowd. I guarantee they will love it! I hope you try this finger leaking yumminess! If you end up making it and liking it, tag in on Instagram @myvegetarianroots! I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Egg Gotado
Ingredients
- 5 Raw Eggs
- 5 Hard Boiled Eggs
- 3 tbsp Butter
- 1½ cup Very Finely Chopped Onions
- 1½ cup Finely Chopped Tomatoes
- 1½ tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1½ tbsp Finely Chopped Thai Green Chilis or serranos/jalapeños
- 2 tsp Kashmiri Red Chili Powder
- 2½ tsp Garam Masala
- 1 tsp Pav Bhaji Masala
- 1½ tsp Salt more or less based on preference
- ½ tsp Black Pepper Powder
- ½ tsp Turmeric Powder
- ¾ cup Water
Instructions
- Hard boil 5 eggs, peel them and keep them aside.
- Heat up 3-4 tbsp of butter in a thick bottom wide pan, cast iron skillet preferably.
- Saute chopped onions, garlic, ginger and thai green chilis in butter with ¼ tsp of salt. Saute on medium till translucent, and starts to change color to golden brown. Do not over cook or under cook it!
- Add chopped tomatoes and saute till they are completely mushy and looses water.
- Add salt, garam masala, kashmiri red chili powder, turmeric, pav bhaji masala, black pepper powder. Mix well and cook more till you see some butter starting to separate.
- Separate two egg yolks from two boiled eggs and add that to the spice mix that is cooking in a the pan. Keep the boiled egg white aside.
- Use potato masher and mash it all up while its still cooking so that everything is super mushy and combines very well.
- Cook for another minute or two then add shredded boiled eggs including the leftover boiled egg whites.
- Mix well and add ¾ cup of water. Mix well and simmer it for 3-4 minutes. Add little more water if it does not have gravy like consistency. Taste it and add more salt/spices if desire. Now this is your egg kheema!
- Level out the egg kheema with spatula. Now make 5 holes in the leveled out kheema using spatula to place raw eggs. Carefully crack open 5 raw eggs in each hole making sure you do not break the yolk.
- Cover it and cook the 5 raw eggs to your desire, depending on how runny or firm you like the yolk! Keep the heat on low/medium so that the kheema underneath does not burn.
- Once raw eggs on top of kheema are cooked to your desired consistency, uncover it, sprinkle pinch of salt, red chili powder, garam masala and pav bhaji masala on each egg.
- Garnish it with some fresh cilantro and serve it hot with side of crunchy veggies and buttery bread!
