Egg Pepper Fry is a simple yet flavorful Indian dish that combines the richness of eggs with the vibrant flavors of aromatic spices and tangy peppers. It’s a quick and easy recipe that can be made in a matter of minutes, making it perfect for a weeknight meal or a quick snack.
This dish is a delightful blend of textures and tastes, with the soft, fluffy eggs contrasting beautifully with the crisp-tender peppers and the fragrant spices. Egg Pepper Fry is a versatile dish that can be enjoyed on its own, served with bread or roti, or added to rice or noodles.
INGREDIENTS
Prep
- 4 large eggs (hard-boiled and peeled)
To Grind
- 1.5 tbsp black peppercorns
- 1 tbsp fennel seeds
To Sauté
- 2 tbsp oil
- 1 tsp fennel seeds
- 5 curry leaves
- 1 cup onion, sliced
- 3 small green chilies
- 6 garlic cloves
- 1/4 cup tomatoes, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp salt (adjust to taste)
- 4 curry leaves (for garnish)
- 1/4 cup water
INSTRUCTIONS
Preparation
- Hard boil the eggs, peel off the shells, and set them aside.
- Grind the black peppercorns and fennel seeds into a coarse powder and keep it ready.
Cooking
- Heat oil in a pan. Add fennel seeds and curry leaves, and let them splutter.
- Sauté the sliced onions, garlic, and green chilies until the onions are golden brown.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Stir in turmeric powder, red chili powder, coriander powder, the ground pepper-fennel mix, and salt. Sauté until the mixture turns slightly dry.
- Add water to deglaze the pan and cook the masala until the oil separates.
- Slice the boiled eggs in half and gently place them cut side down onto the masala. Cook for 2 minutes on each side, allowing the eggs to absorb the flavors.
- Garnish with fresh curry leaves and remove from heat.
Serving Suggestions
Serve hot as a flavorful side dish with sambar, rasam, or your favorite variety of rice!
