hassle back eggs and tomato vermicelli

00:20

Eggetarian

271kcal

Protein

10gm

Fat

15gm

Carbs

24gm

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

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

Recipes

Ankita Singh