Hyderabadi Egg Curry Breakfast Bowl Recipe

About this recipe

The Hyderabadi Egg Curry Breakfast Bowl is an aromatic and nutritious dish that combines perfectly boiled eggs with a medium-spiced curry made from a blend of tomatoes, onions, and traditional Indian spices. Served over a bed of fluffy basmati rice, this bowl is a hearty, protein-rich breakfast option tailored for active individuals. The balanced flavors of the curry, combined with the wholesome rice and eggs, make it a satisfying and energizing start to your day.

Ingredients

• 6 pcs White Eggs
• 1 kg Basmati Rice
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs: Place the eggs in a pot, cover with water, and boil for 9-10 minutes. Once done, cool, peel, and set aside.
2. 2. Cook the rice: Rinse the basmati rice, then cook it in a pot with water and a pinch of salt until soft and fluffy. Set aside.
3. 3. Prepare the curry base: Heat oil in a pan over medium heat. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown.
4. 4. Add aromatics: Stir in ginger-garlic paste and green chilies, cooking for 1-2 minutes until fragrant.
5. 5. Add spices and tomatoes: Mix in turmeric, red chili powder, coriander powder, and salt. Add the tomato puree and cook for 5-7 minutes until the oil separates.
6. 6. Add eggs to the curry: Gently add boiled eggs to the curry and coat them evenly in the sauce. Cook for 2-3 minutes, then sprinkle garam masala.
7. 7. Assemble the bowl: Serve the curry over the cooked basmati rice, garnished with fresh coriander leaves.
8. 8. Serve warm and enjoy your hearty Hyderabadi Egg Curry Breakfast Bowl!