Quick Egg Bhuna with Rice

Per serving

Calories

540

Protein

22 g

Carbs

60 g

Fat

23 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron34%
• Vitamin D10%
• B1237%
• Zinc28%
• Magnesium20%
• Omega-311%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 whole Eggs
• 1 whole Onion, sliced
• 150 g Canned tomatoes
• 1 tbsp Ginger-garlic paste
• 0.5 tsp Ground turmeric
• 0.5 tsp Chilli powder
• 1 tsp Ground cumin
• 200 g Cooked white rice
• 1 tbsp Vegetable oil
• 0.3 tsp Salt

Method

1. 1

   Boil 2 eggs in water over high heat for 8 minutes. Cool for 1 minute under cold water, peel, and score each egg lightly so the masala grips.

2. 2

   Heat 1 tbsp vegetable oil over medium-high heat and fry the sliced onion for 4 minutes until golden. Add 1 tbsp ginger-garlic paste, half a tsp each of the turmeric and chilli powder, 1 tsp cumin and a quarter tsp of salt for 30 seconds, then 150g canned tomatoes, cooking for 4 minutes until the masala thickens and the oil separates.

3. 3

   Roll the eggs through the masala for 2 minutes until fully coated and hot. Microwave 200g cooked white rice for 2 minutes until piping hot and serve the bhuna over it.