A simple mix of spicy onion and tomato with lots of garlic and boiled eggs, so good for breakfast, dinner, lunch and as an appetizer.
Author: Ash
Recipe type: Appetizer, Side
Cuisine: Indian
Serves: 4
Ingredients
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.
For the Brushetta
Egg Fry- slice the eggs thin
thinly sliced green chillies
feta cheese
extra virgin olive oil for the drizzle
cilantro for garnish
Instructions
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.
Assembly of brushetta:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/04/26/egg-spicy-fry-egg-masala-bruschetta/