Masala Egg Keema Breakfast Wrap Recipe

About this recipe

Masala Egg Keema Breakfast Wrap is a hearty and flavorful morning treat that combines spiced minced eggs with soft, flaky parathas for a balanced and satisfying start to the day. The egg keema is infused with aromatic Indian spices and fresh herbs, offering a medium spice level that appeals to all palates. Packed with protein, this dish is perfect for body maintenance and moderate activity levels, ensuring you stay energized throughout the day. Ideal for families, this breakfast wrap is a delicious and wholesome way to bring everyone together at the table.

Ingredients

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

Instructions

1. 1. Heat vegetable oil in a pan over medium heat and add cumin seeds. Allow them to sizzle for 30 seconds, then add the finely chopped onion and sauté until golden brown.
2. 2. Add the ginger-garlic paste and sauté for 1 minute until fragrant. Stir in the chopped tomato and green chili, cooking until the tomato softens and forms a thick base.
3. 3. Add turmeric powder, red chili powder, garam masala, salt, and black pepper to the tomato mixture. Cook for 2 minutes to blend the spices.
4. 4. Crack the eggs into a bowl and whisk until combined. Pour the eggs into the pan, stirring continuously to scramble them and ensure even cooking. Cook for 3-4 minutes until the eggs are fully cooked and form a minced texture.
5. 5. Stir in the chopped coriander leaves and remove the egg keema from the heat.
6. 6. Warm the parathas on a tawa or skillet for 1-2 minutes on each side until soft and pliable.
7. 7. Place a generous portion of the egg keema in the center of each paratha and fold into a wrap. Serve immediately.