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nepali

Spiced Egg and Tomato Masala with Pan Toasted Flatbread

This dish pairs eggs with tomato, chopped, whole wheat flour and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

22 g Protein
85 g Carbohydrates
26 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 83g whole wheat flour 302 kcal
  • 9g ghee 80 kcal
  • 1.5 piece (75g) eggs 107 kcal
  • 8g vegetable oil 71 kcal
  • 83g onion, finely chopped 33 kcal
  • 196g tomato, chopped 35 kcal
  • 6g garlic, minced 9 kcal
  • 2g cumin seeds 8 kcal
  • 1g ground turmeric 2 kcal
  • 2g Kashmiri chili powder 6 kcal
  • 8g lemon juice 2 kcal
  • 8g cilantro, chopped 3 kcal

Cooking instructions

  1. whole wheat flour
    Mix whole wheat flour, salt, and water into a soft dough. Rest 10 minutes, then divide into 2 balls.
  2. ghee
    Roll each ball into a thin round. Cook on a hot skillet, flipping until browned spots form; brush with ghee and cook 30 seconds more per side. Keep warm.
  3. vegetable oilonioncumin seeds
    In the same pan, heat oil. Add cumin seeds; sizzle 20 seconds. Add onion and cook until golden, 5-6 minutes.
  4. tomatogarlicground turmericKashmiri chili powder
    Add garlic and turmeric for 30 seconds. Add tomatoes and chili powder; cook until thick and jammy, 4-5 minutes.
  5. eggs
    Make 2 wells, crack in eggs, cover and cook until whites set but yolks are still slightly soft (or to preference), 3-5 minutes.
  6. lemon juicecilantro
    Finish with cilantro and lemon juice. Scoop with hot flatbread.

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