3 easy egg dish

“An egg is always an adventure; the next one may be different.” — Oscar Wilde

I have always been a fan of eggs, the dish that can be good even when it's screwed up. My boyfriend hates cooking, he works for a tech company. His argument on cooking is that he doesn't want to spend more than 30 minutes cooking, eating, and cleaning the dishes.

From his point of view it seems to be correct, they now that people have regularized working from home. Cooking, working, cleaning all this has become too much of a task for the past 2 years. So I helped him with 3 recipes, which go well with bread, roti, or rice.


Masala Omelet: One of my favorite goto Breakfast. One of the simplest and easiest recipes packed with good calories and is also my post-workout dish.


  • 2 eggs plus 2 whites
  • 5 cherry tomatoes, halved
  • handful spinach
  • ½ small red chili
  • ½tbsp garam masala
  • ½tsp turmeric
  • ½tsp cumin
  • 1tsp olive oil
  • 1 onion, sliced
  • 2 spring onions, chopped
  • ½ bunch coriander, chopped.


  • Beat the eggs and season with salt and pepper. Add the tomatoes, spinach, and spices to the mix and stir well to combine.
  • Heat the oil in a small frying pan over medium heat and fry the onion and spring onion for a few mins until softened. Pour in the egg mixture and swirl around the pan with a spatula so the eggs cook evenly, then leave until almost set. Fold in half so the outside sets and the middle is slightly soft.
  • Top with fresh coriander and a little extra chili, to serve.


Boiled Egg with a Twist: This is an Andra-based curry, don't get overwhelmed by the ingredients or the method. This is an easy one and goes with roti/ flat bread.


  • 1/3 cup (80ml) sunflower oil, plus an extra 1/3 cup (80ml)
  • 2 tbs yellow mustard seeds
  • 1/4 cup loosely packed curry leaves, plus 4 extra sprigs to serve
  • 4 red onions, coarsely grated, drained
  • 10 garlic cloves, finely grated
  • 10cm piece (50g) ginger, finely grated
  • 1 tbs ground turmeric
  • 2 tsp ground coriander
  • 1 tsp cumin seeds
  • 2 tbs tomato paste
  • 2 tbs tamarind puree
  • 2 tsp caster sugar
  • 12 hardboiled eggs, peeled
  • 2 tsp chili powder
  • 1 tsp sweet paprika
  • 3 long green chilies, halved lengthways
  • Coriander sprigs


Heat 1 1/2 tbs oil in a saucepan over medium-high heat. Add mustard seeds and cook, stirring occasionally, for 1–2 minutes or until seeds pop. Add curry leaves and cook, stirring regularly, for 1–2 minutes or until leaves turn bright green. Add onion and cook, stirring occasionally, for 6 minutes or until softened. Add 1 tbs oil, garlic, ginger, 3 tsp turmeric, coriander, and cumin, and cook, stirring regularly for 3 minutes to develop flavor. Stir through tomato paste, tamarind, sugar, 1 cup (250ml) water, and 1/2 tsp salt flakes.

Meanwhile, toss eggs, chili powder, paprika, and the remaining 1 tsp turmeric in a bowl. Heat remaining 11/2 tbs oil in a large frypan over medium-high heat, add egg mixture, and cook, stirring regularly, for 5 minutes or until golden with a slight crust. Transfer egg mixture and onion mixture to a bowl and combine.

Wipe the frypan clean and heat extra oil in a pan over high heat. Add chilies and cook, stirring occasionally, for 4 minutes or until blistered. Add extra curry leaf sprigs and cook, stirring regularly, for 30 seconds or until bright green. Scatter chili mixture over egg and onion mixture.


10 Minute Egg rice: In any Indian/ Asian household we always have leftover rice in the fridge. And this always comes in handy when you have no time to cook and are hungry as hell. Also, this is sometimes my go-to late-late night dinner.


  • 2 cups cooked rice; jasmine rice recommended
  • 1 stalk of green onions, finely chopped
  • 2.5 tbsp soy sauce
  • 1 tbsp sesame oil
  • 4 eggs, whisked
  • 4 tbsp + 1 tsp cooking oil (use 2 tbsp if you want it healthier)


In a smoking hot wok set over high heat, add 2 tbsp of cooking oil and allow it to smoke. Once it begins to smoke, pour in whisked eggs and quickly stir the eggs to form a shape. Once the eggs form shape but are still moist-looking, transfer to a bowl to remove off heat.

Add 2 tbsp cooking oil to the hot wok and allow it to smoke. Then add cooked rice and quickly break apart the rice until the grains are separated.

Once the rice is steaming hot, sweep to the side and add 1 tsp of cooking oil followed by green onions. Then quickly mix the green onions with the rice.

Add soy sauce, sesame oil, and cooked eggs. Mix everything and once the grains are colored brown, remove the heat immediately. Serve hot and feel free to garnish with more green onions (optional).



Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Ankita Kumar

Ankita Kumar

Former Fashion Designer, part-time Chef, and an amateur writer, who loves to explore every topic and trying to read as many books, before I die.