Consuming egg on a daily basis is very important considering the multi-nutrition facts an egg contains. A single egg has more than about 13 vitamins in it. It is very high in protein. Some people associate consuming eggs with risking blood pressure, but research has shown that adults can, in fact, consume eggs without risking their health. In breakfast, we usually relish eggs as an omelet, poached or boiled. Sometimes we scramble it. Nevertheless, there are more to an egg and we can make other savory dishes with it too.
This recipe is something my dad really enjoys and I love making it for him. It tastes good but for me what is even better is the fact that it looks quite interesting when plated up.
This recipe takes less than 30 minutes to prepare. I usually serve this with boiled rice. It would also taste good with tortilla, flat bread etc.
Some people have the misconception that eggs can help you gain weight which is not entirely true. In fact eggs can play a vital role in helping you losing your weight. As eggs have good amount of protein, it keeps you full for a longer time and so your food intake get reduced.
I have used spices, garlic, ginger and fenugreek seeds in the recipe. I have also used coriander leaves in it because I enjoy the aroma. You can also add curry leaves, basil and parsley. You can omit the fenugreek seeds if you do not have them in your pantry or simply if you do not like the fragrance. It does not change the taste, adding the seeds only give it a good aroma.
To start off, add some oil in your pan. I have used soya bean oil, you can use olive oil or any other vegetable oil. Fry the onion for a while and then add the turmeric, paprika, salt, cumin powder, and coriander powder.
Add some water and stir well. Add the garlic paste, ginger paste and stir for about 4 minutes. Now add 2 cups of water and bring the mixture to a boil.
Now this is the most crucial part. You would crack your eggs into the pan carefully. Make sure the egg yolk does not get smashed. The beauty of the recipe is keeping the egg yolk firm.
Cover and cook for about 15 to 20 minutes. Add the coriander and cook until you get your desired texture. Serve warm with rice or tortilla.
Ingredients
- 2 eggs
- 1 tsp ginger garlic paste
- 1 onion, diced
- Fresh coriander, chopped
- 2 cups water
- Salt to taste
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tbsp oil
Directions
- 1Fry the onion with oil for 2 minutes.
- 2Add the ginger garlic paste and toss for 3 minutes.
- 3Add the turmeric, cumin, paprika, coriander powder and stir for 5 minutes.
- 4Pour in the water and bring the mix to a boil.
- 5Carefully crack the eggs open in the middle of the pan and cover. Cook for about 15 minutes.
- 6Add coriander and serve warm with rice.
