Egg Maggi Masala (Spicy Egg Noodles with Peas)

Ingredients

• 1/2 cup Frozen Peas (Thawed in hot water)
• 1 medium Onion (Finely chopped)
• 2 Green Chilies (Finely chopped)
• 2 cloves Garlic (Grated)
• 2 tablespoons Mustard Oil (Can substitute with butter or any cooking oil)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 medium Tomato (Finely chopped)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Coriander Powder
• 1 tablespoon Tomato Ketchup
• 2.5 cups Water
• 2 packs Maggi Masala Noodles (One pack kept whole, the other broken into small pieces)
• 3 large Eggs (Cracked into wells)
• 1 pinch Black Pepper Powder

Instructions

1. Thaw Peas

   Place frozen peas in a bowl of hot water for about 2 minutes, then drain.

   Time: PT2M

2. Prep Vegetables

   Finely chop the onion, green chilies, grate the garlic, and dice the tomato.

   Time: PT5M

3. Break One Maggi Pack

   Take one Maggi noodle cake, break it into small pieces, and set aside. Keep the second pack whole.

   Time: PT1M

4. Heat Mustard Oil

   Add 2 tbsp mustard oil to the skillet and heat over medium flame until shimmering.

   Time: PT1M

5. Sauté Garlic and Onion

   Add grated garlic, sauté for 30 seconds, then add chopped onion and cook until it just starts to turn light golden.

   Time: PT2M

6. Add Peas and Chilies

   Stir in the thawed peas and chopped green chilies. Cook for about 1 minute.

   Time: PT1M

7. Spice It Up

   Sprinkle 1/4 tsp turmeric and 1/2 tsp red chili powder. Stir quickly for 30 seconds.

   Time: PT1M

8. Cook Tomato & Masala

   Add chopped tomato, 1 tsp salt, and 1/2 tsp coriander powder. Cover with a lid and let it soften for about 5 minutes, adding a splash of water if it sticks. Cook until the mixture turns into a thick paste and the oil starts to separate.

   Time: PT5M

9. Add Ketchup

   Stir in 1 tbsp tomato ketchup and cook for another minute until the oil separates again.

   Time: PT1M

10. Boil Water

    Pour in 2.5 cups water and bring to a rolling boil.

    Time: PT2M

11. Add Noodles

    Add the whole Maggi cake first, then the broken pieces. Stir gently to combine.

    Time: PT2M

12. Partial Cook Noodles

    Cook on high flame for about 2 minutes until the noodles are 70‑80% done (they should still be slightly firm).

    Time: PT2M

13. Create Wells & Add Eggs

    Using a spoon, make three small wells in the noodle mixture. Crack one egg into each well, then sprinkle a pinch of salt and black pepper over the eggs.

    Time: PT2M

14. Steam Eggs

    Reduce the flame to low, cover the pan with a lid, and let the eggs cook for 5 minutes for fully set yolks (or 2‑3 minutes for runny yolks).

    Time: PT5M

15. Finish & Serve

    Turn off the heat, let the dish rest for a minute, then serve hot directly from the pan or transfer to a plate.

    Time: PT1M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

90g

Fat

42g

Fiber

8g

Ingredient Substitutions

• Instead of Frozen Peas: Fresh peas
• Instead of Green Chilies: Red chili flakes
• Instead of Mustard Oil: Butter, Vegetable oil
• Instead of Red Chili Powder: Paprika
• Instead of Tomato: Canned diced tomato
• Instead of Tomato Ketchup: Tomato puree
• Instead of Maggi Masala Noodles: Any instant noodle brand

Equipment Needed

• Large Skillet or Frying Pan
• Knife
• Cutting Board
• Grater (optional)
• Measuring Spoons
• Measuring Cup
• Ladle or Large Spoon
• Bowl (for cracking eggs)
• Plate (for serving)

Critical Steps — Do Not Skip

• Cooking the tomato until oil separates (step 8)
• Breaking one Maggi pack for texture (step 3)
• Creating wells and cracking eggs carefully (step 13)
• Low‑heat steaming of eggs to set without overcooking noodles (step 14)

Chef Tips from the Video

• Use mustard oil for authentic Indian flavor; if unavailable, butter gives a richer taste.
• A pinch of garam masala at the end adds extra warmth.
• Garnish with fresh coriander leaves or a squeeze of lemon for brightness.

Troubleshooting

Storage

Refrigerator: Can be stored in an airtight container for up to 1 day; reheat gently on low flame.

Freezer: Not recommended due to egg texture changes.

Room temperature: Best eaten immediately; will become soggy if left out.

Make-Ahead Tips

• Chop onion, chilies, garlic, and tomato a few hours ahead and store in the fridge.
• Measure spices and keep them in a small bowl for quick addition.
• Thaw peas in advance to save time.