Egg Pepper Fry Recipe

Boil eggs

Place 6 large eggs in a saucepan and cover with cold water by about 1 inch (2–3 cm). Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit 9–11 minutes for firm yolks. Drain and transfer eggs to an ice bath or cold running water for 5 minutes. Peel shells and pat eggs dry.

Halve eggs

Slice each peeled egg in half lengthwise. Optionally, gently press each half on the flat side to slightly flatten for better contact with the pan. Lightly sprinkle all egg halves with 1 tsp salt.

Heat a large nonstick or cast-iron skillet over medium heat. Add 3 tbsp vegetable oil. When oil shimmers, add 3 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Add 1 thinly sliced medium onion and sauté 4–5 minutes until translucent and edges begin to brown.

Add 1 thinly sliced green bell pepper and 2 chopped/slit green chilies. Cook 3–4 minutes until pepper softens but retains some bite.

Stir in spices: 1 tsp red chili powder, 0.25 tsp turmeric, and 0.5 tsp garam masala (if using). Cook 30 seconds to bloom the spices.

Add 2 tsp freshly ground black pepper and taste for salt; add more if needed (reserve some salt already on eggs). Mix well so vegetables are evenly coated with spices.

Push the vegetable mixture to the sides of the pan to make space in the center. Add 1 tbsp butter if using; let it melt and spread. Place the egg halves cut side down in the pan in a single layer, pressing gently so the cut surface contacts the hot pan and picks up the spices and pepper.

Cook 2–3 minutes without moving so the cut surface develops light golden crispness and absorbs flavor. Spoon some of the spiced vegetable mixture over the exposed yolk halves to coat.

Carefully flip each egg half (so yolk side is up) and cook another 1 minute to warm through and meld flavors. If you prefer the yolk warmed more, cook an additional 30–60 seconds.

Taste and adjust seasoning: add a pinch more salt and freshly ground black pepper to taste. Finish with 1 tsp lemon juice if using for brightness.

Sprinkle 2 tbsp chopped cilantro over the eggs and vegetable mixture. Turn off heat.

Transfer egg pepper fry to a serving platter. Serve hot as a side or snack with rice, roti, toasted bread, or as part of a larger meal.