⚠ Contains Allergens
In a pot, add 2 cups of water and carefully place 6 eggs. Bring the water to a boil and cook the eggs for 10 minutes.
Once boiled, cool the eggs down. Gently crack the shells and peel them completely.
Using a knife, make a few shallow vertical slits on all sides of the peeled eggs. This helps the masala to coat and flavor the eggs well.
Heat oil in a pan over medium heat. Add ginger-garlic paste, turmeric powder, pepper powder, cumin powder, and salt. Sauté for about a minute until the raw smell disappears.
Add the chilli powder to the pan and mix well with the other spices. Cook for another 30 seconds, being careful not to burn the masala.
Add the slit boiled eggs to the pan. Gently toss and stir to coat the eggs evenly with the masala paste. Fry for 2-3 minutes until the masala is well-cooked and sticks to the eggs.
Garnish the spicy egg fry with fresh coriander leaves and serve hot.
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