Spiced Chicken Keema And Egg Toast Recipe

About this recipe

Spiced Chicken Keema and Egg Toast is a hearty and flavorful breakfast dish that brings together the richness of minced chicken, aromatic Indian spices, and the comforting taste of eggs on toast. Perfectly spiced for a medium heat level and designed for active individuals, this dish provides balanced nutrition with high-protein content and an energizing start to the day. The chicken keema is cooked with a blend of onions, tomatoes, and spices, creating a savory topping for toasted bread, finished with soft-cooked eggs. It's a delightful and wholesome option for a united family breakfast.

Ingredients

• 500 g Chicken Whole
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 400 g Atta Bread
• 200 ml Mustard Oil
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 2 tablespoons of oil in a pan over medium heat and sauté the finely chopped onions until golden brown.
2. 2. Add the green chilies, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir for 1-2 minutes until aromatic.
3. 3. Add the minced chicken and cook for 5-7 minutes, stirring to break up any lumps, until it turns white and starts to brown.
4. 4. Add the chopped tomatoes, salt, and garam masala. Cook for another 7-10 minutes, stirring occasionally, until the tomatoes are fully softened and integrated into the chicken keema.
5. 5. Meanwhile, toast the bread slices until golden and set aside.
6. 6. In another pan, cook the eggs sunny-side up or as desired. Season with black pepper and a pinch of salt.
7. 7. To assemble, place a generous portion of chicken keema on each slice of toasted bread, then top with a cooked egg.
8. 8. Garnish with chopped coriander leaves and serve immediately.