Water Poached Eggs with Spicy Masala
Water Poached Eggs with Spicy Masala

Hi, I am Kate. Today, I will show you a way to make water poached eggs with spicy masala recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Water Poached Eggs with Spicy Masala Recipe

Water Poached Eggs with Spicy Masala is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Water Poached Eggs with Spicy Masala is something which I’ve loved my entire life.

To bewith this particular recipe, we have to first prepare a few ingredients. You can cook water poached eggs with spicy masala using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Water Poached Eggs with Spicy Masala:

  1. Make ready 4 Eggs
  2. Get 1 tbsp Vinegar
  3. Prepare 1 Big Onion chopped
  4. Get 1 Big Tomato chopped
  5. Make ready As required Coriander leaves chopped
  6. Get 4 Green Chillies chopped
  7. Prepare to taste Salt and Pepper
  8. Get 1 tbsp white oil

Steps to make Water Poached Eggs with Spicy Masala:

  1. In a frying pan boil 2 glasses of water, adding 1 tbsp of vinegar. When it starts to boil,lower the flame, and slowly add the eggs,one at a time. Make sure the yolk must not break. Cover and cook for 5 to 7 minutes, till the eggs are done. Remove them from the water, and keep on a plate.
  2. Now in a kadai add 1 tbsp of oil, and put the onions. Fry them till they are translucent. Add the tomatoes, fry them till they are soft.Now add salt and pepper, and green chillies. Stir for a minute. Add the chopped coriander leaves. Toss them together. Close the flame.
  3. Now take a plate, and slowly add the poached eggs, making sure they do not break.Add the fried masala on top of each eggs. Put a dash of pepper powder. Garnish with coriander leaves. Serve hot with toast, for breakfast.

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