This is a recipe handed down to me by my dear friends, the Patels — the same amazing cooks who shared their Gujarati khichdi and kadhi recipes with us. I’m not entirely sure why it’s called a “half” fry, but I suppose it’s because you can choose to cook the egg fully or leave it slightly runny. It’s really a hybrid between a fried egg and an omelette.

Either way, this dish has become a weekend staple in our home and is easily one of Nikhil’s and Girish’s favorite breakfast options.

Ingredients

(For one egg)

  • Egg – 1
  • Finely chopped onion – 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

Method

1. Heat 1/2 tsp olive oil in a frying pan. I usually use a small egg pan, but any non-stick pan will work well.

2. Once the oil is hot, crack the egg directly into the pan. Gently spread the yolk so it breaks slightly.

3. Sprinkle the chopped onion, green chilies, and cilantro evenly over the egg.

4. Add the red chili powder (if using), garam masala, and salt to taste.

5. When the egg starts to lightly brown around the edges, use a small flat spatula to carefully flip it over so the yolk, white, and onion-chili mixture face the bottom of the pan. This step is important to ensure the yolk cooks properly.

6. Gently press down on the flipped egg so the yolk cooks through evenly.

7. Serve hot with whole wheat toast.

Linking this post to Farmer Girl’s Kitchen food event – and the Breakfast Club.