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Chaat Masala Fried Eggs

Serves: 2

Cost Cutting Eco Friendly

This super easy recipe is from chef Neil Rankin who's teamed up British Lion Eggs

Chaat Masala Fried Eggs Recipe: Veggie


1 large potato, peeled, cut into 1.5cm cubes and boiled until tender

sunflower oil

30g easy cook rice

½ 400g can chickpeas, drained

50g peanuts, toasted and roughly chopped

2 tsp garam masala or chaat masala spice

½ small red onion, diced

1 tbsp tamarind and date chutney or spicy mango chutney, plus 2 tbsp to serve

1 large mild green chilli, sliced

3 tbsp mint, chopped

2 tbsp coriander, chopped

4 large free-range British Lion eggs

30g butter

4 tbsp soured cream mixed with the juice of 1/2 lime


  • Heat 1 tbsp sunflower oil in a frying pan, add potato and cook for 5-6 minutes until deep golden and crispy all over.
  • Pour sunflower oil into a small deep saucepan to a depth of 1cm and heat until very hot. Drop in half the rice and wait a few seconds until puffed up. Use a metal slotted spoon to transfer to a plate lined with kitchen paper. Repeat with remaining rice.
  • Mix together remaining ingredients except eggs, butter and soured cream and leave to one side.
  • Heat 2 tbsp sunflower oil in a large frying pan over a high heat, add the eggs and fry until the whites are almost set. Add butter and baste for a few seconds to finish.
  • Plate the eggs. Just before serving, mix the puffed rice and potato into the salad mix and scatter over the eggs.
  • Serve topped with soured cream and chutney.
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