With rustic, earthy flavors, this egg pepper fry is a super healthy and easy dish that will quickly become your family’s favorite meal.
You’ll just need a handful of simple ingredients to make it, and you’ll be surprised at how delicious and flavorful it’ll turn out.
Pair it with some chapatis, parathas or any other flatbread of your choice, and you’ve got yourself a wholesome, lip-smacking delicious meal.
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Ingredients For the Recipe
To make the egg pepper fry, you’ll just need a few spices and pantry staples.
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Mustard seeds: ½ tsp
- Curry leaves: 8-10
- Dry red chilies: 2
- Green chilies (chopped): 1 tbsp
- Onions (finely chopped): ¾ cup
- Ginger garlic paste: ½ tbsp
- Tomatoes (finely chopped): 1 cup
- Turmeric powder: ¼ tsp
- Cumin powder: ½ tsp
- Black pepper (crushed): ½ tablespoon - 1 tablespoon as per taste
- Salt: ½ teaspoon or as per taste
- Eggs: 4
- Coriander leaves (finely chopped): For garnish
How to Make the Egg Pepper Fry
Got all your ingredients ready? Here’s what you’ll need to do to make the egg pepper fry.
Heat oil in a pan and add the cumin seeds, mustard seeds, curry leaves, dry red chilies, and the green chilies. Saute for 15-20 seconds.
Add the onions next and stir and mix well with the tempering. Cook the onions until they turn translucent.
Add the ginger garlic paste next and saute.
Add in the tomatoes next and mix well. Stir and cook the tomatoes for 2-3 minutes.
Add in all the powdered spices next along with salt and saute.
Break the eggs into the mixture and mix well.
Cover and let it cook for 4-5 minutes. Mix the eggs.
Garnish with coriander leaves and serve hot with chapati or rice of your choice.
Frequently Asked Questions
I kept the dish simple and used only chopped tomatoes and some spices to make the dish, but if you want to make it more wholesome and filling, you could also add in other veggies of your choice.
Potatoes, green beans and shallots are all great choices, because their flavors work wonderfully with the spicy, rustic flavors of this dish. 
I wouldn’t recommend storing the leftovers, if any, beyond one day. If you do have some leftovers, refrigerate them in an airtight container, and then reheat them in a non-stick pan with some water. 
Tips & Tricks to Make the Egg Pepper Fry
While making this dish is super easy, you might want to take note of these little tips and tricks too.
- For this recipe, I chose to crack the eggs and mix them together with the tomatoes and spices, but you could also try another variation and use hard boiled eggs instead.
- If you don’t have all the whole spices that the recipe calls for, you can use a bit of garam masala powder instead. Remember that this spice mix can be quite intense in flavors, so a little goes a long way.
- I would recommend using coconut oil or mustard oil to make the dish. This will lend the dish a lot of extra flavor.
- I used finely chopped tomatoes, but you could also choose to use pureed tomatoes if you don’t like the chunkiness of the chopped tomatoes.
- To do this, simply hard boil eggs, cool them down and cut them into halves. You can then mix them together with the base right before you serve.
- If you’re using hard boiled eggs, make sure you don’t mix them too much- just enough until all the spice mixture has coated the eggs nicely, or else the eggs might end up breaking.
Serving Ideas & Suggestions
This rustic and wholesome egg pepper fry tastes perfect when served with hot chapatis. I personally love pairing them with my beetroot chapatis and coin parathas.
If you loved how flavorful and delicious this egg recipe was, and are inspired to try some more creative ways to put eggs to use, here are a few good ideas worth checking out.
📖 Recipe
Egg Pepper Fry
Ingredients
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Mustard Seeds
- 8-10 Curry Leaves
- 2 Dry Red Chilies
- 1 tablespoon Green Chilies, chopped
- ¾ cup Onions, finely chopped
- ½ tablespoon Ginger garlic paste
- 1 cup Tomatoes, finely chopped
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ tablespoon Black pepper, crushed or 1 tablespoon as per taste
- ½ teaspoon Salt
- 4 Eggs
- Coriander leaves, finely chopped for garnish
Instructions
- Heat oil in a pan and add the cumin seeds, mustard seeds, curry leaves, dry red chilies, and the green chilies. Saute for 15-20 seconds.
- Add the onions next and stir and mix well with the tempering. Cook the onions until they turn translucent.
- Add the ginger garlic paste next and saute.
- Add in the tomatoes next and mix well. Stir and cook the tomatoes for 2-3 minutes.
- Add in all the powdered spices next along with salt and saute.
- Break the eggs into the mixture and mix well.
- Cover and let it cook for 4-5 minutes. Mix the eggs.
- Garnish with coriander leaves and serve hot with chapati or rice of your choice.
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