Peppered Egg Tikka Toast Recipe

About this recipe

Peppered Egg Tikka Toast is a delightful breakfast dish that combines the rich flavors of spiced egg tikka with the crispy texture of toasted bread. Perfect for starting the day with a protein-packed meal, this dish features a blend of aromatic Indian spices, creamy yogurt-marinated eggs, and a hint of pepper for a medium spice level. Ideal for a united family, it’s both filling and flavorful, offering balanced macros to support a moderate activity lifestyle. The final touch of fresh coriander and a squeeze of lime elevates this quick yet satisfying recipe.

Ingredients

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

Instructions

1. 1. In a bowl, whisk the yogurt with ginger-garlic paste, turmeric, cumin, coriander, red chili powder, black pepper, and salt to create a smooth marinade.
2. 2. Boil the eggs for 8-10 minutes until hard-boiled, then peel and cut them into halves. Gently coat the egg halves with the yogurt marinade and let them sit for 10 minutes.
3. 3. Heat oil in a pan over medium heat. Add the chopped onion, tomato, and green chili, and sauté until the mixture is soft and fragrant, about 5-7 minutes.
4. 4. Carefully place the marinated egg halves in the pan, cut side down, and cook for 2-3 minutes until lightly browned. Flip and cook for another 2 minutes.
5. 5. Toast the slices of bread until golden and crispy. Place two egg halves on each slice, spooning the sautéed mixture on top.
6. 6. Garnish the toasts with fresh coriander and a squeeze of lemon juice. Serve warm and enjoy.