There are some dishes we make when there’s nothing in the refrigerator. There are some dishes we make when you have no time at all. There are some dishes we make that are purely comfort food and remind you of home. This dish is all of those things for me………
Mom just got home. She quickly refreshes herself and drinks a quick cup of coffee that dad has made while she adds the eggs in the water to boil. I remember the red concrete floor. Sitting on a reed mat and a slanted wooden short leg table pulled close to my chest, I was annoyed while doing my homework. Constantly fidgeting and getting distracted. I call out to her, asking what she’s making for dinner. She asks me to finish my homework. I start complaining about my day and start talking to her, getting a quick break from studying.
We both talk for a while, me standing by the stove as she cuts the onion and tomatoes. Dad sits on his table repairing a watch, listening to us chat. After all, Mom and I were the talkers of the family. I realize I need to finish my homework and I go back to my station. Few minutes in, I feel a misty smoke coming from the kitchen. I can smell the spice, and the fresh chapathis. Intoxicating is the right word. Just thirty minutes after she got home, mom was bringing the kadahi(pan) with these eggs in one hand and chapathis on a steel plate in the other. We sit down and enjoy it as we talk of our day.
This is one of the most staple dishes in many homes in India, which cannot be found in restaurants. Many can attach special emotions to this one. It’s simple, and I kept it exactly like how my mom makes it. Well, almost exactly. I probably added more garlic than she does, just because we love them.
The key to a good masala is not adding water while cooking down the onion and tomato mixture. Also, the eggs are generally well cooked.
Roll them in chapathis, have it as a side with daal, or like how my mom likes it, butter toast topped with these masala eggs. Every way it is a simple, satisfying, and delicious dish.
If you do cook this, share it, tag me on social media and rate the recipe. I would love to hear back from you.
Hope you all are doing wonderful. Have a fabulous week!
Hugs
Asha
- 8 eggs
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp split urad(optional)
- pinch of asafoetida(optional)
- 10 curry leaves(fresh)
- 1 large red onion cut lengthwise thinly
- 2 medium tomatoes chopped finely
- 10-12 garlic pods thinly sliced lengthwise
- 2 tsp red chili powder(or as needed)
- ¼ tsp turmeric
- 1 tsp salt
- 2 tsp chopped cilantro for garnishing.
- Egg Fry- slice the eggs thin
- thinly sliced green chillies
- feta cheese
- extra virgin olive oil for the drizzle
- cilantro for garnish
- Add the eggs in cold water with 1 tsp salt and bring it to a boil. Once it comes to a rolling boil, cover it and let it sit for 10 minutes. Drain the water and let cool for another 5 minutes and peel. Set aside.
- In a pan, add oil. Once it gets hot, add the mustard, cumin, urad daal, curry leaves and asafoetida. Once the mustard seeds pop, add the onion and garlic. Saute it for a minute on medium heat. Add the red chili powder, turmeric, salt and the tomatoes. Saute it on medium-low heat and cook the mixture down until all the tomatoes disintegrate. Make sure that the bottom of the pan doesn't scorch.
- Cut the eggs in half and add it to the cooked masala and mix gently and serve with Chapathis or top it on some bread.
- Toast a bread slice with some olive oil, top with some the onion-tomato mix, add the egg, chilies, cheese and drizzle some oil. Top with some cilantro.
Asha I clicked through my inbox just to take a quick peek (and read later) but had to stop and read this delightful post now. You know this is my kind of dish! Every family should have a ‘go to’ when eating out or ordering in is not appealing or just not an option… or in my case kids are just way too picky to try something new. I love how you conjured the memories. I was right there! Thanks for sharing such a personal dish. and the photos are beautiful as always!
This was such a delightful read! Eggs are a much loved ingredient in my house as well! I would love to have it morning, noon n night if it was possible! I will definitely try your recipe!
Great looking dish! We make a curry with hard-boiled eggs sometimes, but this looks better. Thanks.
Hi Asha,
Beautiful pictures!????????
I make this egg dish atleast once a month???????????? this is my go to when I am out of vegetables in the fridge!
I enjoyed reading the story with a smile on my face???? I could relate to it as I had a working Mom too, even though my Mom never made this dish????
Asha, what a beautiful post- both in terms of writing and visually. This egg masala looks so inviting. I wish I wasn’t out of eggs and could get in the kitchen to make it right now. I also wish I stayed close to you to just drop by to eat your version.
This looks so divine, Asha!! I loooove eggs and this garlicky sauce totally has my name on it. Need to pick up some of these spices, but this would be a great skillet to make for a shared brunch!
Beautiful post Asha! I love you pen down your memories, and links with food, it just takes one back home! Lovely post, and lovely recipe! 🙂
Lovely, loving story!! And, food memories makes me happy. We love eggs, anytime. I will make your mom style eggs n will remember her. Loved all the pictures. Hugs to you n Aunty…
This is such a beautiful dish and story, Asha. I love making foods that I grew up eating as a child. It brings back such happy memories. We love eggs and I can only imagine how much more delicious it is with all of these delicious spices, garlic, and tomatoes. Gorgeous photos too, as usual 🙂
Our usual is egg masala with Appam, Chapathi or rice. Masala egg bruschetta sounds really yummy! For few minutes you made me walk into your childhood kitchen ..LOL…very nostalgic!
I love the idea of using egg masala as the bruschetta topping…really creative and delicious, Asha.
My mom used to make a spicy hard-boiled egg dish that she served on Easter most years. It wasn’t like this but this dish takes me down memory lane (as you did too). GREG
Thanks so much Greg. Hugs
This looks gorgeous! Useful tips, I usually lose patient and add too much water into Masala and it turns out watery and lack of flavour. Will definitely take your advice!
Asha – I felt like I was there in your childhood kitchen listening and smelling everything going on! And speaking of smells – wow – this masala sounds so incredibly aromatic – I’d start drooling as soon as those smells wafted into my nostrils! My mom used to make an egg-curry – not quite the same as this, but it too was comfort food for us. Hope you have a wonderful weekend, friend.
I remember something similar from my childhood too 🙂
I think most kids with Indian moms have an egg curry memory!
This bruschetta idea is genius though, love fusion.
I agree, we all have a egg curry memory. Thanks Nazneen. xoxo
Beautiful dish Ash! I agree with Nazneen. Egg curry memories are a part of Indian Mums. I love my Mum’s version and you are so right about not adding water to a masala in the first steps. It’s a lovely post…made me smile:-)
Thanks dear and yes, egg masala has so many memories. Hugs.
I loved this! especially transporting us into the kitchen with you, your mom and dad. I love learning about this Indian dish .. it looks freaking fabulous and delicious!
Thanks Alice. It’s a fun and easy recipe.
Just lovely, Ash! You are a natural and talented story teller. And your photography is just dreamy. 🙂 This dish rocks for so many reasons as you mentioned and I cannot wait to make it. Thanks for sharing, my friend. I hope you have a fabulous weekend and Mother’s Day celebration! xo