Asian Breakfast Egg HomeCooked Indian Mumbai

Schezwan Eggs

May 13, 2019

There was a time when Sunday mornings in Mumbai were carefree, brunch was the best meal eaten and the world of South Mumbai was open for us to explore since I lived in Gamdevi at that time. That’s when my friend Sneha would come over for the night and then we’d visit Cafe Ideal at Girgaon Chowpatty for a scrumptious brunch. And during our very first visit, we discovered Schezwan eggs! Boiled eggs tossed in vegetables and Schezwan sauce – a typical Indo-Chinese dish!

A couple of years ago, when in Dubai, I decided that I had to have a good healthy breakfast that was easy to prepare, and I began eating boiled eggs everyday! One fine weekend, I realised I had a couple of eggs that I’d forgotten to carry to work the previous day left over, and I decided to revamp them into these delicious Schezwan eggs that we had with some buttered toast. You can use readymade Schezwan Sauce (I used Chings) or make your own – it’s up to you.

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Schezwan Eggs
Boiled Eggs tossed in an Indo-Chinese sauce...
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a skillet and add the garlic and ginger and saute till golden.
  2. Then put in the onion and cook till they turn golden. At this point add the capsicum and saute.
  3. Now, put in the schezwan sauce and saute well on medium heat - till the raw flavour disappears.
  4. Now, put in all the eggs and toss with a light hand so as to not separate the yolks from the whites. Check for the salt level. Adjust and garnish with coriander leaves.
  5. Serve hot with hot buttered toast!
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