10 Indian Egg Dishes For Breakfast, Lunch And Dinner - Slurrp

10 Delectable Indian Egg Recipes You Don't Want to Miss

If you're a fan of eggs, Indian cuisine has a wide range of recipes to tantalize your taste buds. From spicy curries to flavorful snacks, eggs are a versatile ingredient used in many traditional dishes. Here are 10 Indian egg recipes to try for breakfast, lunch, or dinner.

Egg Bhurji

Egg bhurji is the Indian twist to scrambled eggs. It's packed with the right amount of flavor and spice, making it a perfect breakfast item. Enjoy it with bread or pav, or for lunch or dinner with roti or as a wrap.

Ingredients:

• 4 eggs
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Heat oil in a pan and add cumin seeds.
2. Once it crackles, add onion and green chili, and sauté for 2-3 minutes.
3. Add tomato and all the spices and cook for another 2-3 minutes.
4. Whisk the eggs in a bowl and add to the pan.
5. Keep stirring until the eggs are fully cooked.
6. Garnish with fresh coriander and serve hot.

Indian Style Shakshuka

Indian-style Shakshuka is a delicious twist to the traditional shakshuka recipe. Little pockets of eggs served in a spicy Indian-style sauce. These are perfect for enjoying a weekend breakfast.

Ingredients:

• 4 eggs
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Heat oil in a pan and add the onion.
2. Sauté until translucent, then add ginger-garlic paste and cook for another minute.
3. Add tomato and all the spices and cook for 2-3 minutes until the tomato softens.
4. Make little pockets in the sauce and crack the eggs into the pockets.
5. Cover the pan and cook on low heat for 5-7 minutes until the eggs are cooked to your liking.
6. Sprinkle some fresh coriander and serve hot.

Indian Veggie Omelet

Indian Veggie Omelet is a perfect way to start your day. Made with beaten eggs, chopped vegetables, and a variety of aromatic herbs and spices, this omelet is easy to make in just 20 minutes!

Ingredients:

• 4 eggs
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1/4 cup chopped coriander leaves
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Beat the eggs in a bowl and add all the vegetables and spices.
2. Heat oil in a pan and pour the egg mixture on it.
3. Cook on medium heat for 5-7 minutes or until the bottom is golden brown.
4. Flip and cook the other side for another 2-3 minutes.
5. Serve hot.

Duck-Egg Curry

Duck-egg curry is a unique Indian dish that features boiled and fried eggs in a fragrant onion-garlic-ginger-tomato-garam masala sauce. It's perfect for lunch or dinner with your favorite bread.

Ingredients:

• 4 duck eggs, boiled and peeled
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Heat oil in a pan and add the onion.
2. Sauté until translucent, then add ginger-garlic paste and cook for another minute.
3. Add tomato and all the spices and cook for 2-3 minutes until the tomato softens.
4. Break the eggs into the pan and simmer for 2-3 minutes.
5. Serve hot with your favorite bread.

Egg Toast

Use your favorite bread and coat it with whisked egg and cook to give the crispiest toast. Enjoy with your morning cup of coffee or tea!

Ingredients:

• 4 slices of bread
• 2 eggs, whisked
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp oil or butter

Directions:

1. Whisk eggs and add salt and pepper.
2. Heat oil or butter in a pan.
3. Dip each slice of bread in the egg mixture, coating both sides.
4. Cook the bread slices in the pan until golden brown, flipping occasionally.
5. Serve hot.

Egg Puffs

Egg puffs are made with hardboiled eggs and caramelized onions wrapped in a flaky puff pastry. It's a quick snack that tastes great with tea, especially on a rainy day.

Ingredients:

• 2 boiled eggs, chopped
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 1 sheet puff pastry
• Egg wash (1 egg beaten with 1 tbsp water)

Directions:

1. Heat oil in a pan and add onion and ginger-garlic paste.
2. Sauté until translucent, then add all the spices and cook for 2-3 minutes.
3. Add the boiled eggs and mix well.
4. Cut the puff pastry sheet into small squares and roll them out thin.
5. Place a tablespoon of the egg mixture onto the pastry and fold into a puff.
6. Brush with egg wash and bake at 200°C for 15-20 minutes or until golden brown.
7. Serve hot with your favorite chutney or ketchup.

Spiced Indian Potatoes and Egg Skillet

This 15-minute spiced Indian potatoes and egg skillet is a restaurant-style breakfast you can enjoy at home. It is easy to make and very satisfying!

Ingredients:

• 2 eggs
• 2 potatoes, peeled and diced
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Heat oil in a pan and add the onion and green chili.
2. Sauté for 2-3 minutes, then add the diced potatoes and all the spices.
3. Cook covered for 8-10 minutes until the potatoes are cooked and golden brown in color.
4. Make two pockets in the potato mixture and crack the eggs into them.
5. Cover the pan and cook for another 5-7 minutes until the eggs are fully cooked.
6. Serve hot with your favorite bread.

Egg Paratha

Put your leftover roti or tortillas to good use and make delicious and filling egg parathas in less than 10 minutes. So aromatic and flavorful, this is a perfect breakfast or lunch item.

Ingredients:

• 4 eggs
• 2 roti or tortillas
• 2 onions, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Beat the eggs in a bowl and add all the vegetables and spices.
2. Heat oil in a pan and pour the egg mixture on it.
3. Cook on medium heat for 2-3 minutes or until the eggs are half cooked.
4. Place one roti or tortilla over the eggs and gently press with a spatula.
5. Flip and cook the other side for another 2-3 minutes until both sides are golden brown.
6. Serve hot.

Egg Biryani

Flavorful and aromatic, this egg biryani or mutta biryani is just as delicious as its meaty counterparts. This recipe has everything you expect from a good biryani – fragrant rice, spices, and that aroma.

Ingredients:

• 4 boiled eggs
• 2 cups basmati rice
• 1 onion, thinly sliced
• 1 tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Soak rice in water for 30 minutes.
2. Heat oil in a pan and add the onion.
3. Sauté until translucent, then add ginger-garlic paste and cook for another minute.
4. Add tomato and all the spices and cook for 2-3 minutes until the tomato softens.
5. Add boiled eggs and mix well.
6. Cook rice in a separate pot and add it to the egg mixture.
7. Cover the pot and cook on low heat for 10-12 minutes until the rice is fully cooked.
8. Serve hot with raita or salad.

Bengali Omelet Curry

Bengali omelet curry is a variation of traditional egg curry. Fluffy pieces of omelet and potatoes in a mildly spiced tomato gravy make a perfect side dish with steamed white rice.

Ingredients:

• 4 eggs
• 2 potatoes, peeled and diced
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil

Directions:

1. Beat eggs in a bowl, season with salt and pepper, and make a thin omelet in a non-stick pan. Cut the omelet into small pieces and set aside.
2. Heat oil in a pan and sauté onions until they are soft.
3. Add potatoes to the pan and cook until they are soft and golden brown.
4. Add tomatoes and all the spices, and cook for 2-3 minutes until the tomato softens.
5. Make little pockets in the potato mixture and add the chopped omelet into each pocket.
6. Cover the pan and cook on low heat for 5-7 minutes until the eggs are heated through.
7. Serve hot with steamed rice.

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