Recipes
eggetarian
hassle back eggs and tomato vermicelli
By Ankita Singh
⏳ Prep Time: 20 minute
28 Jul 2020
Nutritional Overview
Calories
271 kcal
Protein
10 gm
Carbs
24 gm
Fats
15 gm
Ingredients
Boiled and peeled off eggs 2
Wheat vermicelli 30 grams
Tomatoes 50 grams
Onion 1 about 30 grams ( small)
Curry leaves and spices
Olive oil 10 ml
Chopped veggies like cabbage , capsicum, carrot , green beans etc about 100 grams
5g grated ginger garlic
Method
Step 1
Heat a pan and dry roast the vermicelli till golden in colour ( for minutes)
Step 2
Now take out the vermicelli in a bowl and in the same pan heat ml of olive or coconut oil
Step 3
Add curry leaves (- leaves) , then fine chopped onions, ginger garlic paste and sauté for seconds . Now add all the veggies (except tomatoes), salt , red chilli powder and grams of sambhar masala.
Step 4
Cook for minutes and add chopped tomatoes , cover and cook for a minute. Now add cup water and let it boil. Then add vermicelli, stir and cover and cook for another minutes on medium flame.
Step 5
Now put even and parlell slits on eggs carefully, leave it intact completely at the bottom as shown in picture above .
Step 6
Take remaining ml of olive oil, add Italian seasoning, crushed pepper , salt and mix well . Drizzle in eggs and enjoy
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