Pakistani Eggs

Sautéed onions, garlic & ginger, and spices. The perfect brunch meal. Served w/ paratha.

Ingredients

  • 2 Tbsp neutral oil (canola, avocado, etc.)

  • 1 small onion, thinly sliced

  • 1 tsp ginger-garlic paste

  • ½ tsp garam masala

  • ½ tsp turmeric

  • ¼ tsp cayenne (or to taste)

  • Salt and freshly cracked black pepper, to taste

  • 3–4 eggs

  • Fresh cilantro, chopped, for garnish

  • Paratha, to serve

Instructions

  1. Caramelize the onions. Heat oil in a skillet over medium heat. Add sliced onion and cook, stirring often, until deeply golden brown (8–10 minutes).

  2. Build the masala. Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant. Sprinkle in garam masala, turmeric, cayenne, salt, and pepper. Stir to coat the onions in spice.

  3. Cook the eggs.

    • For scrambled: pour whipped eggs into the pan and stir gently until just set.

    • For fried/poached style: push onion masala to the side, crack in the eggs, cover, and cook until yolks are to your liking.

  4. Finish. Top with fresh cilantro. Serve hot with paratha to scoop everything up.

Notes

  • You can add diced tomato after the onions for a tangier version.

  • A pinch of chili flakes or green chilies will kick up the heat if you like it spicier.