Air fryer recipe · Breakfast
Masala Egg Cups
Spiced egg cups with onion, tomato and coriander.
- 15 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 160kcal
- 13.2 gprotein
- 3.9 gcarbs
- 9.6 gfat
- 0.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- onion1/4 cup diced
- tomato1/4 cup diced
- coriander2 tbsp chopped
- green chilli1 chopped
- salt1/2 tsp
Method
Beat the eggs
Beat the eggs with the salt until smooth and a little frothy. Whisking well breaks up the whites completely and beats in air, which gives the baked cups a light, even set rather than dense, streaky patches.
Add the masala
Stir in the onion, tomato, coriander and green chilli until evenly spread through the egg. Mixing them right through means each cup gets its fair share of masala instead of the bits sinking to the bottom.
Fill the cups
Pour into greased silicone cups, filling each about three-quarters full. That gap gives the egg room to puff up and rise over the rim as it cooks, instead of overflowing and spilling down the sides.
Air fry
Air fry at 175°C for 15 min until the egg cups are fully set with no runny centre. Press the top lightly, and a gentle spring back with a dry surface tells you they are cooked through and safe to lift out.
