Creamy Masala Egg Tikka Recipe

About this recipe

Creamy Masala Egg Tikka is a delightful Indian breakfast dish that combines the richness of eggs with a perfectly balanced medley of aromatic spices. The golden-brown eggs are coated in a luscious yogurt-based marinade, infused with a hint of cream and a harmonious blend of traditional Indian spices. It’s lightly spiced to suit a medium palate, making it flavorful without overwhelming the taste buds. This protein-rich dish is ideal for active individuals pursuing a weight-loss goal, offering a wholesome and satiating start to the day. Served with a side of fresh salad or whole-grain bread, it’s a complete and comforting breakfast for a united family to enjoy together.

Ingredients

• 6 pcs White Eggs
• 200 g Dahi
• - Fresh Cream
• 200G Adrak Lasun Paste (200g)
• 500 g Tomato - Hybrid
• 500 g Onion
• 100G Oleo
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs in a pot for 10 minutes until hard-boiled, then cool, peel, and set aside.
2. 2. In a bowl, mix yogurt, fresh cream, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, and salt to create a smooth marinade.
3. 3. Heat 1 tbsp of oil in a pan, lightly score the boiled eggs with a knife, and sauté them until golden. Remove and set aside.
4. 4. In the same pan, add the remaining oil and sauté chopped onion until golden brown, then add chopped tomatoes and cook until soft and pulpy.
5. 5. Pour the prepared yogurt mixture into the pan, stir well, and cook on medium heat for 3-4 minutes until the masala thickens and releases oil.
6. 6. Gently add the sautéed eggs to the masala, mix to coat evenly, and simmer for 5 minutes on low heat, allowing the flavors to meld.
7. 7. Garnish with chopped coriander leaves and finely chopped green chili (optional), and serve warm with whole-grain bread or a side of fresh salad.