hassle back eggs and tomato vermicelli

Posted by : Ankita Singh

hassle back eggs and tomato vermicelli
Recipe Views412
Nonvegetarian Recipes
  • Food Type : Eggetarian
  • Cook Time : 00:20
  • Cuisine : Italian
  • Calories
    271kcal
  • Protein
    10gm
  • Fat
    15gm
  • Carbs
    24gm

How to make hassle back eggs and tomato vermicelli

Step-1

Heat a pan and dry roast the vermicelli till golden in colour ( for 2 minutes)

Step-2

Now take out the vermicelli in a bowl and in the same pan heat 5 ml of olive or coconut oil

Step-3

Add curry leaves (3-4 leaves) , then fine chopped onions, ginger garlic paste and sauté for 30 seconds . Now add all the veggies (except tomatoes), salt , red chilli powder and 10 grams of sambhar masala.

Step-4

Cook for 2 minutes and add chopped tomatoes , cover and cook for a minute. Now add 1 cup water and let it boil. Then add vermicelli, stir and cover and cook for another 2 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 5 ml of olive oil, add Italian seasoning, crushed pepper , salt and mix well . Drizzle in eggs and enjoy