Egg fry is a simple and delicious and mouth-watering recipe that goes really well with Roti, chapati, or plain white rice. In this easy recipe, eggs are cooked in a tasty masala made with onions, green chilies, ginger-garlic paste, and spices.
This Egg fry is one of the quick recipe to make when you have less time to cook. This can be made very easily for lunch boxes in the busy mornings.
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This Egg fry is made with the most basic ingredients that most of us have in the pantry. I usually make this recipe weekly once or twice.
How to Make Egg Fry
- Heat pan add 2 tbsp oil, onions, green chili, salt and turmeric and fry until onions are light golden brown.
- Add ginger garlic paste, red chili powder and fry until raw smell goes from ginger garlic paste
- Crack the eggs and pour them on top of the cooked onion gravy. Close the lid and cook it for 2-3 mins or eggs are half boiled.
- Turn half boiled eggs gently and add garam masala, 2 tsp milk. Close the lid and cook until eggs cooked completely.
- Once eggs are cooked garnish with coriander leaves and serve hot
Quick Egg Fry Recipe
Egg fry is a simple and delicious and mouth-watering recipe that goes really well with Roti, chapati, or plain white rice. In this easy recipe, eggs are cooked in a tasty masala made with onions, green chilies, ginger-garlic paste, and spices.
Ingredients
- 6 Eggs
- 2 Onions small
- 2 Green Chilies
- 2 tbsp Onions
- 1 tsp Red chilli powder
- ½ tsp Turmeric
- 1 tsp Ginger garlic paste
- ½ tsp Garam masala
- 1 tsp Salt adjust to taste
- 2 tbsp Coriander leaves
Instructions
- Heat pan add 2 tbsp oil, onions, green chili, salt and turmeric and fry until onions are light golden brown.
- Add ginger garlic paste, red chili powder and fry until raw smell goes from ginger garlic paste
- Crack the eggs and pour them on top of the cooked onion gravy. Close the lid and cook it for 2-3 mins or eggs are half boiled.
- Turn half boiled eggs gently and add garam masala, 2 tsp milk. Close the lid and cook until eggs cooked completely.
- Once eggs are cooked garnish with coriander leaves and serve hot.