Masala Fried Eggs

Courtesy of Zahra Kasmani

This delicious twist on fried eggs is the perfect addition to your breakfast or brunch spread. They come together in minutes and are made with desi ghee, and all the Punjabi flavours you know and love like garam masala and lots of fiery chili peppers. Whether you enjoy these eggs with flaky paratha or crispy sourdough, you’ll be making this recipe on repeat!

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Cook Time 10

Course Breakfast

Cuisine Indian

Servings 2

Ingredients

4 Conestoga Omega 3+ Lutein Eggs
2 Tbsp ghee
4-5 curry leaves
4 Tbsp finely chopped divided
4 Tbsp finely chopped roma tomatoes divided
1/2 tsp salt divided
3/4 tsp cayenne pepper divided
1-2 tsp green and red chilis finely chopped, divided
1/4 tsp black pepper
1/4 tsp garam masala
Fresh cilantro

Instructions

On medium high heat, melt the ghee in a large skillet.
Add the curry leaves and cook for about fifteen seconds, until fragrant
Add in three tablespoons of finely chopped onions, sauté until tender crisp. About two minutes
Next add the tomatoes, half the salt and cayenne, and about half a teaspoon of chilis, to taste.
Sautee for two minutes, until the chilis are fragrant.
Carefully crack four Conestoga Omega 3 + Lutein eggs over the masala mixture. Turn the heat down to a medium low.
Cover and cook until desired doneness, about one and a half minutes for a nice runny yolk.
Sprinkle the rest of the salt, cayenne pepper, the black pepper and garam masala, green chilis and cilantro over top of the cooked eggs.
Serve immediately over crispy sourdough or alongside a buttery paratha.

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