This is a recipe handed down to me by my dear friends – the Patels – yes, the same amazing cooks that brought us the gujarati khichdi and kadhi recipe. Not sure why we call it “half” fry but I suppose you can choose to completely cook the egg or leave it half cooked. It’s somewhat of a hybrid between fried egg and omelette. Either ways, this is a weekend staple breakfast dish and Nikhil’s and Girish’s favorite.
Ingredients – (for one egg)
Finely chopped onions – 1 tbsp
Finely chopped green chilies – 1/4 tsp
Finely chopped cilantro – 1/4 tsp
Garam masala powder – a pinch
Red chili powder – a pinch (optional)
Salt to taste
1. Heat 1/2 tsp of olive oil in a fry pan. I use the small egg fry pan but you can use any sized fry pan, preferably the non stick kind.
2. When the oil is hot, break the egg and spread the yolk slightly so it breaks.
3. Sprinkle the chopped onion, green chili, cilantro mixture.
4. Add red chili powder, gram masala and salt to taste.
5. Once the egg mixture starts to lightly brown on the sides, use a small, flat spatula and flip it over so the yolk, white and the onion chili mixture are now facing the bottom of the pan. This step is important to cook the yolk well.
6. Press the flipped egg lightly so the yolk gets completely cooked.
7. Serve hot with whole wheat toast.