Egg Keema on Toast


Boiled eggs – 2
Onion (Medium) – 1
Tomato – 2
Capsicum – 1
Other vegetables (Optional) – Mushrooms, carrot,green peas etc
Green chilli – 1
Garlic cloves – 4
Ginger – 1/2 inch
Turmeric powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Coriander leaves – handful
Oil – 2 tsp

For Toast:
Bread slices – 4
Grated cheese – 2 tbsp
Mint leaves – handful


Finely chop onions,tomato,capsicum and green chilli.
If using carrots, grate carrot.
If using mushroom, chop them into small pieces.
Chop boiled eggs into small pieces.
Crush garlic and ginger into a coarse paste.

Heat oil in a pan. Once hot,add cumin and fennel seeds. Fry till they change color.
Add onions and fry till it turns brown.
Add ginger-garlic paste and fry for few seconds.
Add chopped tomatoes . Add turmeric powder and salt.
Cover and fry till tomatoes turn soft.
If using mushroom , add chopped mushrooms and fry till it cooks.
Add capsicum and rest of the vegetables and fry till the vegetables soften.
Add all the spice powders except pepper at this stage – red chilli powder,coriander powder,cumin powder and garam masala powder.
Mix well.
Add chopped boiled eggs and mix and cook for 5 more minutes.
Add pepper powder and chopped coriander leaves.
Mix well and switch off the stove.
Let the mixture cool .

For the toast:
Finely chop mint leaves.
Butter the bread slices.
Fill the slice with keema mixture and garnish with mint leaves and grated cheese.

Serve this nutritious dish for breakfast.

PS: Dont skip mint leaves. It adds freshness to the keema.


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