Masala Eggs (Edit recipe)

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These masala eggs are Whole30 compatible and perfect if you’re doing Whole30 or for whenever you’re in a pinch! They come together so quickly and easily, and are filled with fragrant spices and flavor! Boiled eggs are pan fried in buttery golden ghee and spices like cumin, coriander, garam masala, garlic powder, red chili powder and turmeric. I love eating these for breakfast with some veggies or for any meal of the day.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	14 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	35 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 2

Ingredients

8 whole Eggs, boiled, peeled, cooled and sliced in half
2 Tbsp Ghee
.25 tsp Turmeric Powder
.25 tsp Cayenne Pepper, or red chili powder
.5 tsp Garam Masala
.5 tsp Ground Cumin, ground
.5 tsp ground Coriander
.5 tsp Garlic Powder
Salt and Pepper, to taste
Lemon Juice, freshly squeezed (about half of a lemon)
.25 cup Cilantro, chopped, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil your eggs. Cool and peel them and slice them in half.
Melt some ghee on a large frying pan on low-medium heat.
Add all spices and mix in the melted, hot ghee for just a minute or so. Turn the heat to low.
Add the sliced boiled eggs face down. Cook for a couple minutes. Flip them to the other side and cook for a couple more minutes until eggs are slightly browned and fully coated in spices.
Add some salt and pepper to taste.
Garnish with a fresh squeeze of lemon and chopped cilantro. Enjoy!