This is mom’s recipe. Whenver we were in a rut, mom used to quickly whip up this dish. And it was SO GOOD! Ever since mom has gone back to India, this was on back of my mind. Finally I got to make it. I didn’t change a thing in this recipe. Made it exactly the way mom makes it. And hubby loved it. Following day, he asked for it again! That was a big complement!
I also made lunch using the leftover egg masala, wrapping them in a large tortilla. Give it a try. I am sure you would be happy you did!
Here’s how I made it.
1 large onion, finely chopped
1 tbsp each garlic, ginger paste
2-3 green chillies, finely chopped
Salt to taste
3 tbsp oil
1 tbsp each red chili powder and cumin powder
1 tsp turmeric powder
1 medium tomato, chopped
In a wok, heat oil on medium high heat.
Add onion and saute till translucent.
Now add all the spices with tomato and saute till oil separates.
Break eggs carefully on the sauted masala mix.
Cover and cook for about 3 minutes until the eggs are done.