Ankita Singh

 | 1 minute to read
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hassle back eggs and tomato vermicelli

hassle back eggs and tomato vermicelli

Cook Duration 00:20
Food TypeEggetarian
Recipe Calories 271kcal
Protein
10gm
Fat
15gm
Carbs
24gm

Ingredients

  • Recipe Ingredients listBoiled and peeled off eggs 2
  • Recipe Ingredients listWheat vermicelli 30 grams
  • Recipe Ingredients listTomatoes 50 grams
  • Recipe Ingredients listOnion 1 about 30 grams ( small)
  • Recipe Ingredients listCurry leaves and spices
  • Recipe Ingredients listOlive oil 10 ml
  • Recipe Ingredients listChopped veggies like cabbage , capsicum, carrot , green beans etc about 100 grams
  • Recipe Ingredients list5g grated ginger garlic

Direction

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
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