Jalapeno Tomato Onion Egg Masala


This delicately spicy dish, serves very well with all kinds of breads. The secret to getting  the gravy really thick and just right, is to use a lot of onions. I’ve also used jalapenos in this recipe instead of green chilies for a slight twist. But it really doesn’t matter though. You could use any kind of green chili and still be happy with the outcome.

egg masala


6 eggs, hard boiled and shelled
2 onions, finely sliced
4 tomatoes, finely chopped
2 – 3 jalapenos (base it on your tolerable spice levels)
1tbsp finely grated ginger
1 tbsp finely diced garlic
1/2 tsp turmeric powder
1 tsp roasted cumin powder
1/2 tsp kerala garam masala
salt to taste



  • Slit the eggs length wise, just sufficient to cut through the white, still keeping it whole.
  • Heat oil in a pan, add cumin, onions and sauté until golden brown.
  • Add crushed ginger, garlic, jalapenos and sauté until oil separates.
  • Add tomatoes, turmeric, kerala garam masala and sauté until oil separates.
  • Add boiled eggs and mix into the masala.
  • Serve with any kind of bread.
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    5 Responses to “Jalapeno Tomato Onion Egg Masala”

    1. Nihar says:

      just made this today, halved pretty much everything and it turned out surprising well. Master Chef here i come!

    2. pt_yodi says:

      Awesome stuff. I liked it. We omitted the garlic and ginger stuff, and added along with the tomatoes some red pepper (Roter Paprika). After all , prepared in a cast iron pan, there were no leftover…..

    3. Aaditya says:

      So tempting………I want it right now…..on my table!!!!

    4. julie says:

      Yes, it is the nicely caramelized onions that gives the sause a nice fleshy feel and a smoky taste. If you use too many tomatoes instead you get a pulpy sause instead. I’ve used 2 large onions here to get that consistency.

    5. Kavitha Jadhav says:

      Ooo.. Awesome pic!! Btw, did you really mean to say that thick gravy is obtained from onions – or is it tomatoes?

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