Créé avec l’IA
Egg Tomato Masala with Rice
35 min 226 kcal par portion Moyen
Ingrédients
4 Portions
- egg4 large
- white rice, cooked2 cups
- tomato2 medium
- onion1 medium
- green chilli2 pieces
- butter1 tablespoon
- cumin seeds1 teaspoon
- turmeric powder0,5 teaspoon
- salt1 teaspoon
Instructions
- 1
Heat the butter in a large skillet over medium heat.
- 2
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 3
Add the sliced onions and sauté for 2-3 minutes until they turn translucent.
- 4
Add the sliced green chillies and cook for another minute.
- 5
Stir in the chopped tomatoes, turmeric powder, and salt. Cook for 4-5 minutes until the tomatoes are soft and the mixture is well combined.
- 6
Crack the eggs directly into the skillet. Gently stir to scramble, or leave whole if you prefer. Cook for 3-4 minutes until the eggs are just set.
- 7
Taste and adjust salt if needed.
- 8
Serve the egg tomato masala hot over the cooked white rice.
