For some strange reason, where I am, a fried egg or what I grew up calling a “Bull’s Eye”, is called a half boiled egg locally. You can imagine my surprise and utter confusion when the first time I’d ordered this at a roadside stall, I was presented with a fried egg. What was even more interesting was that everyone else around me was completely at ease eating a fried egg that was called half-boiled.
Now, I’m all for the whole ‘a rose by any other name would smell as sweet’ thing, but I don’t eat roses on a regular basis unless they’re specifically titled “edible”. And when I ask for a half-boiled egg, I expect to see a whole egg dunked in boiling water for 4 minutes and cracked open at the top, sprinkled with salt and pepper so that I can shove a spoon into the unpeeled egg and scoop up the delicious gooeyness. Not a fried egg.
That said, I love fried eggs! And this one takes the regular “crack an egg into the pan” method to a pretty delicious level.
Ingredients (serves 1)
2 tbsp oil + 1 tsp oil
1 tomato, large
1 onion, medium sized
2 garlic cloves
1/2 inch ginger
1/2 tsp turmeric powder
1/2 tsp chilly powder
1 tsp coriander powder
1/2 tsp salt
1/4 cup water
- Slice the onion and tomato. Crush the garlic and chop roughly. Crush the ginger and chop roughly. Set aside.
- Heat 2 tbsp of oil in the frying pan and add the onions, garlic and ginger. Fry on medium heat.
- Once the onions turn translucent, add all the powders and fry until the raw smell changes.
- Add the tomatoes and fry until the tomatoes and the onion mixture come together. Once the tomato pulp mixes into the onions, add salt and fry for another minute.
- Make a well in the middle of the frying pan with the masala all around and add the 1 tsp oil. Crack your egg open over the well.
- Pour the water around the outside of the masala in the frying pan and cover the frying pan for 2 minutes.
- Take the lid off the pan and let the excess water evaporate. Your Masala Fried Egg is ready to be dunked into with bread, puris or hot chapathis.
To make this dish for more people, boil the number of eggs you require separately and make your masala as directed. Boil the eggs for 4 minutes on a rolling boil and turn the heat off, letting the eggs sit in the heated water for another two minutes. Peel the shell off the eggs and cut them open before mixing them with the masala.
Kashmiri Chilly powder is much milder in heat and more colourful, but if you’re using any other kind of chilly powder, tread lightly. The colour of the masala might be more brown, but that doesn’t mean it won’t taste good!
The masala also works for cubed paneer (cottage cheese), cubed capsicum, carrots, boiled potatoes, cauliflower or even cubed chicken breast.