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Recipe: Pakistani masala fried eggs, sunny side up! 

Recipe: Pakistani masala fried eggs, sunny side up! 

It’s time to kick start the recipes section of my food blog. I have been aiming to start this for ages but time is always an issue as I want to ensure I keep it consistent. Also, my way of cooking is based on instinct, I never use calculated measurements and thankfully the food turns out great (as verified by my guests/victims!)

So, if you’re not one for following word by word instructions then you will LOVE my recipes! Enjoy x

First recipe post so it’s only right that I start with the most important meal of the day- BREAKFAST/NASHTA time! 😀

These may resemble Shakshouka but I was just too lazy to scramble my eggs hence these masala fried eggs were born! haha

If you scramble the eggs, then you have the most delicious Pakistani-style Omelette that you can eat with Paratha and piping hot Chai on the side.

Ingredients (for one/two and depending on how hungry you are!):

2 eggs

Half chopped onion

1-2 tomatoes

Fresh green chillies

Red chilli powder (up to you how much you want to use)

Salt to taste


In a frying pan, pour 1-2 tablespoon of olive oil. If you’re using a non-stick pan then even 1 tablespoon would do. If you’re feeling indulgent, use butter or even ‘desi’ ghee if you have it at home.

On a medium high heat, sauté the chopped onions till they are translucent/golden brown. Add the chopped tomatoes and let the tomatoes get mushy and lose their water. Feel free to try and mash them to quicken the process. Once you see the water has almost evaporated and the oil has started to come up, lower the heat and add the red chilli powder, salt and green chillies (only if you want to! I am crazy about chillies….) Let the masala cook for a bit and you will notice the oil will start to separate from the mixture.

Once the masala is cooked, crack the eggs on top. Now the egg whites will cook before the egg yolks. So at this point, it’s up to you whether you prefer runny egg yolks or would like them a bit cooked and firm. I tend to cover the pan with a lid on a low heat so the steam cooks the egg yolks from  top (see photo below). Otherwise, I turn the heat to the lowest grade and don’t cover the pan if I want them super runny.

There you go! Your breakfast is served. I tend to serve them in the pan they are cooked in. Rustic and super easy to wash up after.

Served with toasted bread of your choice and sliced avocado to keep you cool, should the chillies get to you! 😀

Hope you loved this first recipe post. Surprisingly, for a lot of people who don’t know this, I cook A LOT. Almost every day actually. I may start doing videos but let’s see take one step at a time! 😀

Would love to know what you think and definitely try this at home xx



  1. August 17, 2016 / 1:11 pm

    Impressive! I never thought this recipe will be that much easy and delicious. I will definitely make it again. Thanks for sharing.

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