This is my mum’s recipe 🙂 I love eggs and I love vermicelli upma & so does my father-in-law, so when I saw my mom-in-law (aka mum) combine the two I was extremely thrilled. I saw her make this once or twice and decided to try it on my own. My father-in-law doesn’t like a runny yolk so she keeps it on for longer till the egg is hardened all over, I however let it poach.
1-1/2 cup roasted vermicelli
3 cups water
½ tsp cumin seeds
1 tsp red chili powder
½ tsp turmeric
¼ tsp cumin powder
¼ tsp coriander powder
1 chopped onion
1 chopped green chili
1 chopped tomato
Handful of chopped baby spinach
½ tsp Ginger and Garlic paste
Salt to taste
Black pepper and Cayenne pepper to sprinkle on egg (optional)
Oil as per desired (3 tbs of oil)
In a large wok add oil and cumin seeds.
Let the seeds sputter.
Add the onions and cook till translucent.
Add the tomato and green chili and cook till tomato pieces are soft.
Add the chopped spinach.
Add the ginger and garlic paste and cook till the raw smell disappears.
Add the remaining spices except the black pepper and cayenne pepper.
Add the water and bring it to a boil.
Add salt as per desired. Mix well.
Add the vermicelli and cook for a minute stirring well.
Add the egg without beating.
Let it simmer in the hot water for 8-10 minutes under medium-low flame.
Sprinkle the egg with black pepper and cayenne pepper.
Flip the egg if desired → I flipped it once in between the 8-10 minutes (carefully).
Use your spoon to clean the edges of the wok so the vermicelli doesn’t burn (carefully).
Serve hot. The yolk will be runny and the white edges hard.
Related Recipe: Yogurt and Beet Greens Poached eggs: http://ronitpenso.wordpress.com/2014/05/04/yogurt-and-beet-greens-poached-eggs/