Egg Pepper Fry Recipe

About this recipe

Egg Pepper Fry is a bold and flavorful snack from South India, combining the richness of eggs with the punch of black pepper and aromatic spices. Perfect for busy professionals, this quick dish is packed with protein and spice to satisfy your hunger and energize your day.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 6 pcs White Eggs
• 500 g Onion
• medium Chilli Green Long
• 50 g Black Pepper Powder
• 200 ml Mustard Oil
• 100 g Yellow Mustard Seeds
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• 100 g Salt

Instructions

1. 1. Boil the eggs in a saucepan with enough water to cover them. Cook for 10 minutes until hard-boiled, then transfer them to cold water to cool.
2. 2. Peel the shells off the boiled eggs and cut each egg in half lengthwise. Set them aside.
3. 3. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter, followed by curry leaves.
4. 4. Add chopped onions to the pan and sauté until golden brown, about 5 minutes.
5. 5. Add ginger-garlic paste and green chilies to the onions and sauté for 2 minutes until fragrant.
6. 6. Add turmeric powder, black pepper powder, and salt. Mix well and cook for 2 minutes.
7. 7. Gently add the boiled egg halves into the spice mixture. Toss carefully to coat the eggs evenly without breaking them.
8. 8. Reduce the heat to low and let the eggs simmer in the spice mixture for 5 minutes, allowing the flavors to meld.
9. 9. Garnish the Egg Pepper Fry with chopped coriander leaves. Serve hot with rice, roti, or as a standalone snack.