Our breakfast / Masala egg curry with bread flour string hoppers . village kitchen recipe

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while maintaining flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blend can be adjusted for flavor and cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar freshness and is often more affordable.

Boil eggs in water until hard-boiled, about 10-12 minutes.

Peel the boiled eggs and set aside.

Heat oil in a pan over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced ginger and garlic; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and green chilies; cook until tomatoes soften, about 5 minutes.

Mix in curry leaves, turmeric, coriander, and cumin powders; cook for 2 minutes.

Pour in coconut milk and bring to a simmer.

Add the boiled eggs to the curry; gently stir to coat them in sauce.

Sprinkle garam masala over the curry; simmer for 5 minutes.

Season with salt to taste and garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Allergens