30 Min
DF
GF
NF
Skillet Masala Eggs
Due to an allergy to eggs, for the first 10 to 12 years of my life, I have always tried to find a way to eat eggs without tasting the flavor or smell of eggs. At Pondicheri, the egg masala is a saute of minced red onions, celery and red bell pepper with ginger, mustard and ajwain seeds. Ajwain is a celery seed like spice that helps with digestion. For a home weekend brunch, add potatoes and tomatoes to it.
Due to an allergy to eggs, for the first 10 to 12 years of my life, I have always tried to find a way to eat eggs without tasting the flavor or smell of eggs. At Pondicheri, the egg masala is a saute of minced red onions, celery and red bell pepper with ginger, mustard and ajwain seeds. Ajwain is a celery seed like spice that helps with digestion. For a home weekend brunch, add potatoes and tomatoes to it.
Cook Time
30 Minutes
Serves
3
Directions
Step 1
In an 8-inch cast-iron skillet, heat the olive oil or ghee and pop the mustard seeds. Within a few seconds, add the minced onion, red bell pepper, celery and diced potatoes. Cook covered on medium to low heat until the potatoes are golden in color and onions are translucent, about 5 to 7 minutes. The potatoes should almost be done before the tomatoes are added.
Step 2
Add the ginger, ajwain, chile, turmeric, salt, and tomatoes. Cover the skillet and let it cook for another 5 to 7 minutes. The potatoes should be soft and cooked through.
Step 3
Crack the eggs directly on top of the potatoes, spreading them over the pan. The whites will slide down in between vegetables. Cover the pan again and cook for another few minutes until the eggs are cooked. Cook it longer for firmer yolks.
Step 4
Slice the greens if needed and lay them on one side of the cooked eggs. Sprinkle salt over the eggs and the greens. Place the lid back on and let the mixture rest for another 3 to 4 minutes. The greens will cook via steam.
Notes & Variations
- Sometimes the best way to use leftovers is to add them to our morning eggs so lots of substitutions are possible.
- Replace the bell pepper with asparagus, zucchini, or other vegetables of choice.
- The masala will keep in the refrigerator for 2 to 3 days. Add eggs as you need them.
Ingredients
1/3 cup olive oil or ghee
1 teaspoon black mustard seeds
1 cup minced onion
1 medium Idaho potato, cut into 1/2-inch cubes
1 red bell pepper, minced
1 stalk celery, thinly sliced
1 tablespoon grated ginger
1 teaspoon ajwain
1 teaspoon red chile powder (optional)
1/2 teaspoon ground turmeric
1 1/2 teaspoon sea salt, plus more to taste
1 cup canned ground tomatoes
4 to 6 eggs
2 cups greens such as spinach, watercress, or dandelion greens
Step 1
In an 8-inch cast-iron skillet, heat the olive oil or ghee and pop the mustard seeds. Within a few seconds, add the minced onion, red bell pepper, celery and diced potatoes. Cook covered on medium to low heat until the potatoes are golden in color and onions are translucent, about 5 to 7 minutes. The potatoes should almost be done before the tomatoes are added.
Step 2
Add the ginger, ajwain, chile, turmeric, salt, and tomatoes. Cover the skillet and let it cook for another 5 to 7 minutes. The potatoes should be soft and cooked through.
Step 3
Crack the eggs directly on top of the potatoes, spreading them over the pan. The whites will slide down in between vegetables. Cover the pan again and cook for another few minutes until the eggs are cooked. Cook it longer for firmer yolks.
Step 4
Slice the greens if needed and lay them on one side of the cooked eggs. Sprinkle salt over the eggs and the greens. Place the lid back on and let the mixture rest for another 3 to 4 minutes. The greens will cook via steam.
1/3 cup olive oil or ghee
1 teaspoon black mustard seeds
1 cup minced onion
1 medium Idaho potato, cut into 1/2-inch cubes
1 red bell pepper, minced
1 stalk celery, thinly sliced
1 tablespoon grated ginger
1 teaspoon ajwain
1 teaspoon red chile powder (optional)
1/2 teaspoon ground turmeric
1 1/2 teaspoon sea salt, plus more to taste
1 cup canned ground tomatoes
4 to 6 eggs
2 cups greens such as spinach, watercress, or dandelion greens
Notes & Variations
- Sometimes the best way to use leftovers is to add them to our morning eggs so lots of substitutions are possible.
- Replace the bell pepper with asparagus, zucchini, or other vegetables of choice.
- The masala will keep in the refrigerator for 2 to 3 days. Add eggs as you need them.
Tags:
30 Min
DF
GF
NF
Stock Your Pantry
Tags:
30 Min
DF
GF
NF
Stock Your Pantry
Ghee
$10
Essential Masala Dabba
$235
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