Easy Fried Egg Roast

Ingredients

• 3 Cardamom pods (For the blended masala)
• 0.5 tsp Black pepper (For the blended masala)
• 1 small Cinnamon stick (For the blended masala)
• 0.5 tsp Fennel seeds (For the blended masala)
• 0.5 tsp Cumin seeds (For the blended masala)
• 1 tsp Coriander seeds (For the blended masala)
• 6.5 Garlic cloves (Use 6 to 7 cloves; for the blended masala)
• 7.5 Dried red chilies (Use 7 to 8; for the blended masala)
• 4 Eggs
• 2 cubes Butter (Cube size is not specified)
• 2 tbsp Oil
• 2 Cardamom pods (For tempering the sauce)
• 0.5 tsp Cumin seeds (For tempering the sauce)
• 2 Onions (Medium; visible in the video ingredient text)
• Curry leaves (Amount not specified)
• 1 tsp Ginger-garlic paste
• 2.5 tsp Blended roasted masala (Use 2 to 3 tsp)
• 1 tsp Red chili powder
• 0.5 tsp Salt (The source text appears to say half a teaspoon)
• 0.5 tsp Turmeric powder
• 2 Tomatoes (Medium; purée before adding)
• 0.5 cup Water
• Coriander leaves (For garnish; amount not specified)
• 0.5 Lemon juice (Juice of half a lemon)

Steps

1. 1

   Dry-roast the cardamom, black pepper, cinnamon, fennel seeds, cumin seeds, coriander seeds, garlic cloves, and dried red chilies in a pan until aromatic, taking care not to burn the spices.

2. 2

   Transfer the roasted spices and aromatics to a blender or spice grinder and blend into a masala powder or paste.

3. 3

   Prepare the four eggs as shown in the source, frying them in some of the oil until cooked and lightly colored. Set them aside.

4. 4

   Heat the butter and oil in a pan.

5. 5

   Add the remaining cardamom pods, cumin seeds, onions, and curry leaves. Cook while stirring until the onions soften.

6. 6

   Add the ginger-garlic paste and mix it into the onion mixture until combined and fragrant.

7. 7

   Add 2 to 3 teaspoons of the blended roasted masala, the red chili powder, salt, and turmeric powder. Stir thoroughly to coat the aromatics and spices.

8. 8

   Add the puréed tomatoes and mix well with the spiced onion mixture.

9. 9

   Pour in the water, stir, and cook the masala for about 2 minutes.

10. 10

    Place the fried eggs into the cooked masala, arranging them over the sauce. Turn or flip the eggs so they are coated with the roast masala.

11. 11

    Garnish with coriander leaves and drizzle over the lemon juice. Serve hot.

Notes

The source does not specify the size of the butter cubes or the exact amount of curry leaves and coriander leaves. The transcript indicates that the eggs are fried before being placed in the tomato masala, but it does not provide the frying time or a specific egg-cooking method.

Nutrition per serving

• main
• egg dish
• spicy
• South Asian
• stovetop
• fried
• quick meal