Egg Pepper Fry
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 / sombu
- ½ tsp cumin seeds / jeera
- ½ tsp coriander seeds
Instructions
- Hard boil the eggs. Put in cold water for 15 minutes. Remove the shells and halve them. Set aside.
- Dry roast pepper, fennel, cumin and coriander until nice aroma comes. Cool and powder to a coarse powder in a mortar and pestle.
- 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.
- 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.
- 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
- 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.