Indian Cuisine

Eggs, Capsicum Masala

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Eggs masala with capsicum or peppers is one of my favourite recipes when I want to make something quick, delicious and spicy.

I reckon the eggs and capsicum (bell peppers or peppers) go really well in Indian preparations.

So after coming back from a long and lovely holiday from India, it took me some time to cook. Oh lord, what a wonderful time I had! It was my younger sister’s wedding so I enjoyed my holiday to the fullest! I ate every possible dish in every dinner party and every event of the wedding, put on a lot of weight of course.. So since I have come back to Singapore, I am trying to eat right, healthy and trying to get back to my exercise.

A few days ago I was craving for eggs (which never happens, I am not a big fan of eggs) as I had only vegetarian food in India, so I made myself this effortless Egg Masala with capsicum. Do give this recipe a try, I am sure you will love it.

This is how you make this recipe.


  • 4 boiled eggs
  • 2 medium onions sliced
  • 1 tbsp ginger garlic paste
  • 1 tomato cut in wedges
  • 2 or to taste green chillies
  • 1 capsicum (green pepper) julienne
  • 1 tbsp coriander powder
  • 1 tsp or taste black pepper powder
  • 1 tsp or to taste red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp tamarind paste
  • 1 bay leaf, a few peppercorns, a stick of cinnamon
  • Coriander for garnishing
  • 1 tbsp vegetable or groundnut oil


Heat oil in a wok or a frying pan, add the whole spices. Add in the onions and sauté for 5 minutes on medium-high flame.

Add in the ginger-garlic paste, turmeric powder, red chilli powder and green chillies. Fry for another 5 minutes till onion light brown in colour.

Add the tomatoes, salt, coriander and black pepper powder. Continue to sauté for another 3-4 minutes till the tomatoes are slightly mushy but not completely cooked.

Add in the egg, coat the egg with this gravy well. And sauté on medium-high heat for 3-4 minutes. Add in the capsicum, mix well. Continue to cook for just 1-3 minutes till the capsicum is cooked but still holds it’s crunch.

Add in the tamarind paste or lemon juice. Mix well and adjust salt if needed.

Garnish with coriander and serve hot with steamed rice or rotis.


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