Egg Masala

This flavourful egg curry is a well loved dish in our family. It is a dish typical of Kerala, a state in Southern India. This recipe is from Malabar, which is situated in the Northern part of Kerala. It is traditionally eaten for breakfast with pancakes. It is particularly good with steamed rice and all Indian flat breads.

It’s a very quick recipe to put together, especially if you have guests unexpectedly. The chilli powder may seem excessive to some people not used to heat. You can reduce the amount of chilli powder to your taste. The curry is quite thick and it’s meant to be that way.

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Eggs are the cheapest source of protein and one egg has 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

This recipe is from Malabar Cookery by Ummi Abdulla.

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PREP: 20 minutes COOK TIME: 20 minutes

Ingredients

4 hard-boiled eggs, sliced in two

1 large onion, sliced

2 tomatoes, chopped

2 tsp red chilli powder

½ tsp turmeric powder

4 cloves garlic

2 tsp aniseed

6 tbsp oil

½ cup water

Salt to taste

Instructions

Grind the aniseed and garlic with the chilli powder and turmeric powder.

Heat the oil in a wok and sautè the onions until they are lightly browned. Add the ground paste and sautè for a few seconds. Add the tomatoes, salt and water. Cook till the gravy is thick. Add the egg and cook until the oil oozes out. Serve immediately.

By-the-slice Breakfast Pizza with Red Pepper Pesto

This recipe was inspired by Norco Ranch eggs. The perfect way to start your day. You could prepare the pizza dough from scratch as I did or just use refrigerated pizza. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough.

The red pepper pesto goes perfectly with the eggs and buffalo mozzarella. I also used some grated cheddar cheese.

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It just melts in the mouth and is a sure winner for all ages especially children.

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PREP: 2 hours COOK TIME: 45 minutes

Ingredients

Fresh pizza dough/13.8 oz refrigerated pizza

6 eggs

½ cup buffalo mozzarella, crumbled

½ cup cheddar cheese, grated

1 tbsp fresh garlic, minced

2 tbsp fresh celery, minced

2-3 tbsp olive oil

¼ tsp pepper powder

For the pesto

3 large red peppers, grilled

1 cup cashewnuts

1 tsp red chilli poiwder

½ tsp garlic powder

½ tsp onion powder

1/4 cup olive oil

12 cup Cheddar/Parmesan cheese, grated

Salt to taste

 

Instructions

Preheat the oven to 200 C. Line a 15×10 inch baking sheet with parchment.

To make the pesto, peel the peppers and chop them roughly. Blend all the ingredients in a processor except the oil and cheese. Add the oil slowly and process until the mixture is smooth. Add the cheese and process to blend all the ingredients.

Roll the pizza dough to fit the entire baking tray. Bake for 10 minutes and remove from the oven. Brush with some olive oil and sprinkle some garlic over the dough. Sprinkle the mozarella and cheddar over the pizza and spread some of the red pepper pesto on the top  leaving a one-inch border around the edges. Break the eggs gently about an inch apart. Season with black pepper and bake the pizza for about 20-30 minutes until the egg whites are set and the yolks have thickened. Sprinkle with the remaining chopped garlic, celery and olive oil and serve immediately.

Madras Omelette

Every country has their own version of the omelette – the Italians have their frittata, the Spanish omelette is very popular, etc. India has it’s own version too and it differs slightly from region to region. Everybody has their own spin on it.

The recipe featured here is the one my family has been making for years. It’s extremely flavourful with the addition of the herbs and onions. I also like to add curry leaves in a lot of my cooking as it’s very good for health.

Some people add the onions and chillies raw, but I find that sauteing it in a little vegetable oil takes it to the next level. It’s tastier this way.

It’s so easy to make and makes for a really satisfying breakfast.

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PREP: 10 minutes COOK TIME: 10 minutes Serves: 2

Ingredients

  • 4 eggs, beaten
  • 2 green chillies, chopped finely
  • 1 tbsp ginger, grated
  • 2 tbsp fresh coriander, chopped finely
  • Handful of curry leaves, chopped finely
  • Salt to taste
  • Vegetable oil

Instructions

Heat 1 tablespoon of vegetable oil in a small pan and add the onions, chillies and ginger. Saute for a few minutes until the onions are just cooked. Add the herbs and salt and mix well. Remove from heat and set aside to cool for 10-15 minutes.

Add the onion mixture to the beaten eggs. Heat a frying pan, add about two ladles of the egg mixture and spread it around the pan. Add a little oil around the edges. When the omelette is half cooked, fold about a third of the omelette into the centre. Do the same with the remaining one third. Flip the omelette over and cook until both sides are golden and the inside is cooked through. Serve hot with toast.

Buttered Eggs

Nothing could be simpler than this breakfast or brunch dish. Green chillies, ginger, onions and herbs combine with eggs to give this recipe quite a strong flavour kick. Hot toast is all that is needed to make this really special.

It may seem like scrambled eggs, but it tastes quite different. Butter elevates this simple recipe to a new level. The herbs and chillies provide a vibrant colour and it’s so easy to make.

The perfect way to start the day with a nutritious and protein packed meal. It will boost your energy levels through the morning, ready to face the day. It’s delicious served with wholemeal toast or even bagels.

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PREP: 10 minutes COOK TIME: 15 minutes SERVES: 4

Ingredients

  • 10 eggs
  • 3 large onions, chopped
  • 4 green chillies
  • 2 tbsp ginger, chopped finely
  • 4 tbsp curry leaves, chopped
  • 4 tbsp fresh coriander, chopped
  • ½ cup butter
  • 2 tbsp vegetable oil
  • Salt to taste

Instructions

Heat a large pan of water to a boil.

Whisk the eggs with enough salt in a large bowl. Set aside.

Heat the oil in a pan and add the onions, green chillies and ginger. When the onions are cooked through, add the curry leaves and coriander. Mix well and take the pan off the heat. Cool for about 10 minutes and add it to the eggs.

Reduce the heat and place the bowl of eggs in the boiling water (double boiler method of cooking). Add the butter. As the eggs begin to set, stir gently until they form large soft curds. Keep lifting and folding the eggs until they start to thicken. Cook the eggs until they are soft and creamy. Pile on hot toast and serve immediately.