Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before. 

Similar Recipes

• Ragi Chapathi Recipe (Nachni Roti)
• Chapati Noodles | Roti Noodles
• Muttai Mittai Recipe
• Scrambled Eggs Recipe
• Masala Chapati Recipe

Egg Chapathi Ingredients

• Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
• Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
• Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
• Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
• Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
• Pepper powder - This is added for gentle heat. Increase little if you like more spice.
• Salt - Salt is added to taste. Go slow as chapathi already has some salt.
• Oil - Oil is used for tempering. Ghee also work for more flavour.
• Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
• Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
• Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

If you have any more questions about this Egg Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Egg Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Chapathi Recipe | Mutta Chapathi Recipe

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

Course dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, egg recipes, roti, roti recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 96kcal

Author Sharmilee J

Ingredients

• 4 nos chapathi
• 2 nos eggs
• ½ cup onion chopped finely
• ½ cup tomato chopped finely
• ¼ teaspoon fennel seeds powder
• salt to taste

To temper:

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• few nos curry leaves
• 1 no green chilli slitted

Instructions

• Take the chapathis, tear it roughly and set aside.
• Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it shrinks and is transparent.
• Then add tomatoes. Sauté for few min then using a masher mash it up, then keep sauteing until it turns mushy.
• Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
• Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
• Switch off and serve Egg chapathi hot!

Notes

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Nutrition

Serving: 125g | Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg

The post Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.

Japanese Egg Sandwich Recipe, also known as Tamago sando, is a popular Japanese convenience store egg sandwich made with shokupan bread (milk bread), boiled egg, seasonings, and kewpie mayonnaise. It is one of the popular sandwich all over the world which is perfect to pack in lunch box, snack box or as evening snack. Japanese...

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The post Japanese Egg Sandwich Recipe (Tamago sando) appeared first on Yummy Tummy.

If you’ve got eggs and some parathas at home, making these Masala Egg Rolls takes just  20 minutes. The secret ingredient is sambar powder gives the eggs a smoky, tangy flavor  that you won’t find in any regular egg roll.

This Masala Egg Roll recipe is nothing like the deep-fried versions you see online. It’s a completely homemade, paratha-wrapped version that takes about 20 minutes of your time. The spiced egg masala layered inside a warm, flaky paratha with mint chutney and quick pickled onions makes for a very delicious to-go snack, and my family loves it so much that we make it almost every week.

The beauty of this recipe is that it works with whatever you have. Frozen laccha parathas, homemade rotis, leftover chapatis, all of them work. The sambar flavor-infused egg masala is the star of the dish, and it comes together really quickly, so even on your busiest evenings, this is very doable.

Ingredients for Masala Egg Rolls

• Eggs: Boiled and chopped into small cubes so they absorb the masala evenly.
• Sambar Powder: This is what makes the egg masala taste so different from a regular egg curry. It adds a smoky, tangy depth that cumin-coriander-based masalas can’t match. 
• Aromatics: Cumin seeds, ginger, garlic, curry leaves, and green chillies. 
• Onions & Tomatoes: Finely chopped onions and pureed tomatoes form the masala base. Pureeing the tomatoes helps them cook down faster and gives the masala a smoother consistency.
• Parathas: I’ve used frozen lacchha parathas that I meal-prepped over the weekend.  Homemade rotis, leftover chapatis, or even lachha paratha made from scratch all work too.
• Mint Chutney: The freshness of the mint against the warm, spicy eggs makes every bite so addictive. 
• Pickled Onions: Quick pickled with beetroot, lemon juice, salt, and a pinch of sugar. 
• Coriander Leaves: Mixed into the masala and also used as garnish inside the roll.
• Oil: Groundnut or any neutral cooking oil.

Richa’s Top Tips

• Cook the tomato masala properly before adding the eggs. The tomato puree needs a good 2-3 minutes on low heat until the rawness goes and the oil starts separating. If you add the eggs too early, the masala will taste raw and acidic.
• Don’t overcook the eggs in the masala. They only need 1-2 minutes to absorb the flavours. Any longer and they start releasing water and the masala becomes thin.
• Fry the parathas with a little ghee for the best result. Whether you’re using frozen or homemade, a few drops of ghee while frying gives them that golden, crispy finish that holds up well when you roll them.
• Make the pickled onions first. They need about 15 minutes to sit and develop flavour, so start with them before anything else. The beetroot in the pickle isn’t just for colour, it adds a subtle sweetness that works really well with the spicy egg masala.

Frequently Asked Questions

Storage Tips

• The egg masala: Stores well in an airtight container in the fridge for up to 2 days. Warm it up on the stove before assembling the rolls.
• The pickled onions: Keep in the fridge for up to 3 days. They actually taste better the longer they sit.
• The assembled roll: Best eaten immediately. Once assembled, the paratha absorbs moisture from the masala and chutney and goes soft pretty quickly. Always assemble right before eating.
• The parathas: If using homemade, you can fry them and keep them warm wrapped in a kitchen towel until you’re ready to assemble. Don’t fry too far in advance or they’ll lose their crispiness.

Serving Ideas

This masala egg roll is a full meal on its own, but a couple of things on the side make it even better:

• With Chaas: A cold glass of spiced buttermilk alongside a warm, spicy egg roll is the most refreshing combination.
• With Masala Chai: If you’re having these as an evening snack, a hot cup of chai is really all you need on the side.
• With a simple salad: Some sliced cucumber, tomatoes, and a squeeze of lemon keeps the meal light and fresh.

Customisation Ideas

• Try a different masala: Swap the sambar powder for pav bhaji masala or garam masala for a completely different flavour profile. Each one gives the eggs a different character.
• Add veggies to the masala: Finely chopped capsicum, peas, or corn mixed in with the eggs while the masala cooks adds colour and crunch to the filling.
• Make it with paneer or chicken: Crumbled paneer or shredded cooked chicken in the sambar masala instead of eggs works just as well for a different version.
• Use different chutneys: Swap the mint chutney for green coriander chutney or even thecha if you want a spicier, more rustic roll.
• Make it cheese-loaded: Sprinkle some grated mozzarella or cheddar on the paratha before adding the egg masala. The melted cheese with the spicy eggs is really good.

Did You Know?

The colour of an egg yolk has nothing to do with its nutritional value. Darker, more orange yolks come from hens that eat a diet rich in carotenoids, like marigold petals, paprika, or leafy greens. Paler yellow yolks come from hens on a grain-heavy diet. Both have essentially the same protein, fat, and vitamin content. Egg producers know consumers associate darker yolks with quality, so some add marigold extract to chicken feed specifically to darken the yolk colour. Next time you crack an egg, the colour is telling you what the hen ate, not how nutritious the egg is. 

This masala egg roll deserves a spot in every Indian kitchen. It’s the perfect answer to those evenings when you want something warm, filling, and homemade without spending too long cooking. If the sambar powder in your pantry has only ever been used for sambar, give it a new job. When you try this, come find me on Instagram  @my_foodstory and tell me what you think. 

Watch Masala Egg Roll Recipe Video

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Masala Egg Roll

These Masala Egg Rolls are ready in just 20 minutes and are the easiest way to have a delicious, hassle-free dinner ready on the table in just 20 minutes.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 rolls

Calories 341kcal

Author Richa

Ingredients

• 2 tablespoons groundnut or any neutral cooking oil
• 1 teaspoon cumin seeds jeera
• 1 teaspoon finely chopped ginger
• 2 teaspoons finely chopped garlic
• 2 sprigs curry leaves finely chopped
• 2 green chillies finely chopped
• 1 cup finely chopped onions
• 2 medium tomatoes pureed
• 2 ½ teaspoons sambar powder
• ½ teaspoon salt
• ½ cup water
• 4 boiled eggs chopped into ¼ inch cubes
• 2 tablespoons finely chopped coriander leaves

To serve

• 3 frozen laccha parathas
• 3 tablespoons mint chutney MFS link
• ½ cup pickled onion rings refer notes
• 2 teaspoons finely chopped coriander leaves

Instructions

• Heat oil in a pan, add cumin seeds and once they crackle, add ginger, garlic, curry leaves, green chillies and saute on medium for a few seconds till fragrant.
• Add onions and fry till they turn golden.
• Add tomato puree, sambar powder, salt and cook on low for 2-3 minutes till the rawness of tomatoes goes. Add water, mix well and cook for 1-2 minutes on low till the gravy thickens.
• Add chopped eggs, coriander leaves, mix well and cook for 1-2 minutes till the eggs absorb the masalas.
• Heat a tawa or pan and fry all the parathas on either side with a few drops of ghee or oil till they are light golden and set aside.
• Just before serving, take one fried paratha on a plate, spread mint chutney all over the paratha, add egg masala to the center, add a few onion rings, garnish with coriander leaves, wrap into a roll and serve. Follow the same steps to make rest of the egg masala rolls.

Video

Notes

1. To make pickled onions: Add ½ cup of onion rings to a bowl, 3-4 slices of beetroot, juice of ½ lemon, ¼ teaspoon salt, a pinch of sugar, mix well, rest for 10-15 minutes and use.

Nutrition

Calories: 341kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 249mg | Sodium: 1092mg | Potassium: 407mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Masala Egg Roll Ready in 20 Minutes appeared first on My Food Story.

Chicken Omelette is a simple and easy breakfast, lunch or dinner option which is high in protein and filling. This chicken omelette is made with Indian spices and masala which makes this dish super flavourful. You can have this as one serving which makes it over 70 grams of protein. Chicken Omelette In this period...

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The post Chicken Omelette Recipe appeared first on Yummy Tummy.

Some egg recipes are so simple, but still manage to feel a little special. These Italian baked eggs are one such recipe. Eggs are baked in a flavourful tomato sauce (marinara), topped with parmesan cheese and finished with some fresh herbs. It is simple, comforting and so delicious with some toasted bread. Baked Eggs Recipe...

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The post Italian Baked Eggs Recipe appeared first on Yummy Tummy.

If you are looking for egg breakfast ideas, then you are in the right place. Here are 17 quick and easy egg breakfast ideas that are high protein and healthy!

Eggs are one of the most popular choice of breakfast, and I think it’s for all the right reasons! Firstly, egg breakfast recipes are quick and easy to make. Most often 15 minutes is all you need to put together an egg breakfast dish. And honestly, that is such a blessing on rushed weekday mornings. Secondly, eggs are so versatile and you can cook them in so many different ways. Which means you will never be bored eating eggs for breakfast again. From the simple boiled egg or poached eggs to omelette, shakshuka, fried, and frittata, you have an egg recipe for each day of the week.

And lastly, eggs are so incredibly healthy! They’re high in protein, full of good fats, and come loaded with micro nutrients. All of these things make them ideal to eat at the start of the day.

Being a big fan of eggs for breakfast myself, I had to create a post with all of my favorite egg breakfast recipes. These are all incredibly easy to make, come together quickly, and we have tested multiple times. so you know they’re both fool-proof and delicious. So if you are looking for egg breakfast ideas or high-protein egg recipes to start your right, look no further because this post has you covered!

Egg Breakfast Recipes

Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

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Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

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Chinese Steamed Eggs (with mushroom topping)

Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.

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Stuffed Eggs (Indian Style)

These Indian style Stuffed Eggs are the easiest way to give your daily boiled eggs an upgrade. Spicy, herby, and garlicky, this dish is an absolute banger!

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Air Fryer Boiled Eggs

This air fryer boiled eggs recipe is the perfect mess-free way to make your eggs every morning. Saves so much effort and precious stove space!

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4 from 1 vote

Anda Paratha

Flaky paratha meets fluffy spiced egg in this super easy Anda Paratha recipe that’s equal parts nostalgic and next-level delicious!

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1 from 1 vote

Boiled Egg Mayonnaise

A simple mayo recipe made from boiled eggs and a few other pantry staples. Perfectly creamy and delicious, but without all the excess fat and additives commonly found in store-bought mayonnaise!

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Korean Omelette Rolls

These Korean Omelette rolls seem fancy but are a breeze to make, especially in a regular round pan. Packed with pantry staples like eggs and veggies, these rolls are a healthy, tasty, and kid-approved delight!

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5 from 1 vote

Chilli Oil Fried Eggs

A splendid breakfast dish made with homemade chilli oil combined with a fried egg!

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Spicy Masala Shakshuka

Spicy masala shakshuka is an Indian take on the traditional Middle Eastern dish. Eggs are poached till just set in a flavourful, spicy gravy that's so good you'll be licking the pan clean.

5 from 6 votes

Street Style Egg Bhurji

Try this street style egg bhurji, if you love eggs for breakfast. A twist on scrambled eggs, this recipe is spicy, buttery and full of flavour!

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Spinach Potato Veggie Frittata

Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.

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4.91 from 10 votes

Baked Denver Omelet Breakfast Casserole

Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredients – this is a thick omelette thats hearty, healthy and delicious.

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4.88 from 8 votes

Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

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5 from 4 votes

Spiced Indian Potatoes and Egg Skillet

Spiced Indian Potatoes & Eggs, cooked in a skillet for a easy holiday morning breakfast recipe. Crowd pleaser, kid friendly and gluten free.

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5 from 1 vote

One Pan Indian Masala Omelette Frittata

Check out this exciting recipe for a one pan Frittata that’s inspired by the Indian Masala Omelette. It’s spicy, has garam masala and can be made on the stovetop or the oven!

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Indian Masala Egg French Toast

Loaded with onions, tomatoes, green chilies and coriander, these crisp Indian masala french toasts are perfect for breakfast, brunch or as a tea time snack.

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The post 17 Egg Breakfast Recipes to help meet your protein goals appeared first on My Food Story.

This Chilli Egg Stir Fry is the latest Indo-Chinese dish in town! Spicy, saucy, tangy, and full of umami, it’s a dish you absolutely need to make ASAP! 

This Chilli Eggs Stir Fry is my latest Indo-Chinese favorite dish. It’s spicy, tangy, addictive, and like most Indo-Chinese dishes, super quick and easy to make. All you need is eggs, some basic Indo-Chinese sauces, a few veggies, and only 20 minutes to make this dish that will climb right up on your favorites list. This is an egg chilli dry style recipe, but you can easily turn it into a gravy if you want to serve it for dinner. 

You can serve these chilli eggs as a starter as well as a quick and filling 5-pm snack. But I recently served as a side for dinner with some fried rice and noodles and believe me, the bowls were licked clean! Let’s find out how to make this delicious chilli egg recipe. 

Chilli Eggs Stir Fry Ingredients 

Eggs: Whole eggs, whisked to make an omelette 

Spices: Crushed pepper, green chilli, and red chilli flakes for a slight kick of heat

Veggies: Tomatoes and capsicum for flavor and texture

Aromatics: Onions, spring onion greens, and minced garlic for flavor and aroma

Sauces: Light and dark soy sauce, ketchup, sriracha or red chilli sauce, and vinegar mixed together to make the sauce 

Sugar: For balance and a hint of sweetness

Salt: To season 

Corn flour: Mixed in water to form a slurry. Helps the sauce thicken

Oil: I have used groundnut oil but any neutral-flavored oil with a high smoke point like sunflower, vegetable, canola, etc. will work here

Frequently Asked Questions 

Richa’s Top Tips

• Whisk the eggs well: This helps incorporate air into the eggs and gives you a fluffy omelette. It’s an important step to ensure the omelette holds up well when tossed with the sauce.
• Keep the vegetables crunchy: You want the veggies to be slightly charred but still crispy, rather than soft and mushy. To achieve that, make sure to cook the onion, tomato and capsicum briefly over high heat. 
• Cut the omelette into large pieces: Larger pieces are easier to toss with the sauce without breaking apart. Smaller pieces tend to make the dish soggy.
• Mix the sauce before adding it to the pan: The corn flour settles quickly, so give the sauce a good stir just before pouring it in.
• Don’t overcook after adding the sauce: The sauce only needs 1-2 minutes to thicken and coat the eggs. Cooking it for too long can make the omelette rubbery.

Storage Tips

• Fridge: Store leftover chilli egg stir fry in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat it gently in a pan over medium-low heat until warmed through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short intervals, stirring between each interval.
• Freezing not recommended: The texture of the omelette and vegetables can become rubbery and watery after thawing.

Serving Ideas

• Along with a rice dish: This chilli egg stir fry is great as a quick side dish with steamed rice, jeera rice or fried rice. 
• With noodles: You can also serve it with hakka noodles or even these chilli garlic noodles for a quick weeknight meal.
• For a lighter meal: Serve it alongside some steamed vegetables or a simple cucumber salad. 
• In a roll: You can also spoon the saucy eggs into a roti or wrap with some fresh spring onions and veggies for an easy egg roll.

Customisation Ideas

• Add more vegetables: Sliced mushrooms, carrots, cabbage, broccoli or baby corn would all work well. Cut them into small pieces so they cook quickly.
• Make it extra spicy: Add more green chilli, sriracha or red chilli flakes. You can also add a little chilli oil before serving.
• Add protein: Toss in cooked chicken, prawns or tofu along with the omelette for a more substantial stir fry.
• Make it more saucy: Increase the sauce quantities slightly and add a splash more water if you want something that works particularly well with rice or noodles.
• Add ginger: Finely minced or julienned ginger can be sautéed along with the garlic for extra flavour.
• Use different greens: Finish with chopped spring onion greens, coriander or even a handful of finely sliced spring onion whites for extra freshness.

This egg chilli stir fry isn’t your usual starter, but once you try it, there is no going back. It’s spicy, tangy, and full of delicious flavors and textures. It’s a total must-try! If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️  

Watch Chilli Egg Recipe Video

Print

Chilli Egg Stir Fry

Spicy and saucy, this chilli egg stir fry is best served on it's on as a snack, or along with fried rice or noodles for a satisfying weeknight dinner.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 185kcal

Author Richa

Ingredients

• 2 eggs
• A pinch salt
• ⅛ teaspoon crushed pepper
• 2 ½ teaspoons groundnut or any neutral cooking oil divided
• 2 teaspoons minced garlic
• 1 green chilli sliced diagonally
• 1 onion cut into petals
• 1 tomato deseeded and cut into petals
• ½ capsicum cut into ½ inch triangles or squares
• 3 tablespoons finely chopped spring onion greens

Sauce mix

• 1 teaspoon light soy sauce
• ½ teaspoon dark soy sauce
• 1 tablespoon ketchup
• ½ tablespoon sriracha or red chilli sauce
• 1 teaspoon vinegar
• ½ teaspoon sugar
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon red chilli flakes
• ½ teaspoon corn flour
• ¼ cup water

Instructions

• Break 2 eggs into a bowl, add a pinch of salt, ⅛ teaspoon of crushed pepper, whisk well and set aside.
• Take all the ingredients for sauce mix in another bowl, stir to combine well and set aside.
• Heat a flat bottomed pan, brush with ½ teaspoon of oil, pour the whisked eggs and make a fluffy omelette. Cut into 5-6 large pieces and transfer to a plate.
• Heat the same pan with 2 teaspoons of oil, add garlic and green chillies and saute for a few seconds till fragrant. Add onions, tomatoes & capsicum and saute for a minute on high till they get lightly roasted and crunchy.
• Add omelette pieces and saute for a few seconds.
• Mix the sauce mix, add to the pan and cook on medium for 1-2 minutes till the sauce coats the eggs well. Take off the heat and serve.

Video

Notes

1. Sauce mix has to be mixed and kept handy before making the stir fry as its a quick recipe.
2. Do not overcook the eggs and veggies as they turn soggy & do not taste good in the stir fry. 

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 823mg | Potassium: 432mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1964IU | Vitamin C: 59mg | Calcium: 64mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chilli Egg Stir Fry (Spicy and Saucy) appeared first on My Food Story.

These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!

These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.

We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them.  My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.

Ingredients for Perfect Poached Eggs

Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.

Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

• Don’t fill the ramekins too much. Fill them only halfway with water so there’s enough room for the egg without the water spilling over.
• Use a small steel bowl: I found that using a small steel bowl or katori actually yielded much better results as compared to glass or ceramic.
• Preheat the air fryer. Don’t skip the 200°C preheating step. Starting with a hot air fryer makes for the perfect poached eggs.
• Use tongs to remove the ramekins. They’ll be very hot after cooking, so use tongs and handle them carefully.
• Adjust the cooking time for your yolk. Six minutes gives you soft, runny yolks, but add a minute or two if you prefer your poached eggs more set.
• Scoop the eggs out gently. A slotted spoon works best for lifting the eggs from the water without breaking the delicate yolk.

Storage Tips

• Refrigerate: If you’re making these ahead, transfer the cooked poached eggs to an ice water bath immediately after cooking. Once cooled, drain and store them in an airtight container in the fridge for up to 2 days.
• Reheating: Place the chilled poached eggs in a bowl of warm water for 1-2 minutes to warm them through. Avoid boiling water, as it can overcook the eggs and turn the yolks firm.
• Freezing: Not recommended. Poached eggs don’t freeze and thaw particularly well, and the whites can become rubbery and watery.

Serving Ideas

Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:

• On avocado toast: Spoon mashed avocado over crispy toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the poached egg to a bowl of sautéed vegetables, roasted potatoes, or grains for a filling breakfast.
• With breakfast potatoes: Pair with crispy air fryer potatoes and a little hot sauce for an easy weekend breakfast.
• On an English muffin: Add the poached egg to a toasted English muffin with a little butter or cheese for a quick breakfast sandwich.
• Add it to a salad: Top a fresh salad with a poached egg and let the runny yolk act like a creamy dressing. It works especially well with greens, tomatoes, avocado, and a simple vinaigrette. 

Did You Know?

That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there. 

If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.

Watch Air Fryer Poached Eggs Recipe Video

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Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

• Boil water in a pot.
• Pre-heat airfryer at 200 C.
• Pour boiling water into 2 ramekins or any air fryer safe bowl to fill upto half the bowl. Crack an egg into each bowl.
• Airfry at 200C for 6 minutes to make soft centred poached eggs.
• Remove the ramekin bowls using tongs, gently scoop out the poached eggs, transfer to a plate and serve.

Video

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Poached Eggs appeared first on My Food Story.

Mughlai Egg Paratha is a thin flaky paratha filled with spiced egg filling which is pan fried until golden and crispy. This mughlai inspired cooking is popular in the Bengali muslim cuisine of Eastern India, specially in Kolkata. The paratha is folded in such a way, you get so many crispy layers with spiced juicy...

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The post Mughlai Paratha Recipe appeared first on Yummy Tummy.

This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple! 

This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out! 

The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket! 

Chutney Cheese Egg Sandwich Ingredients 

• Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.   
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 
• Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.   
• Cheese: I have grated regular processed cheese cubes for that savory salty flavor.    
• Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency. 
• Spring onion: For a sharp fresh flavor, and a slight crunch. 
• Salt: for seasoning.

Frequently Asked Questions 

Storage Tips

This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.

If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.

If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

Watch Chutney Cheese Egg Sandwich Recipe Video

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Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

• 2 tablespoons green chutney MFS link
• 2 hard boiled eggs grated
• 1/2 cheese cube grated
• 1 tablespoon greek yoghurt / hung curd
• ¼ cup finely chopped spring onion greens
• ⅛ teaspoon salt
• 2 slices whole wheat bread

Instructions

Stuffing

• Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
  2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt

Assembling the sandwich

• Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
  2 slices whole wheat bread

Video

Notes

1. This sandwich can also be grilled – it tastes just as good!

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.