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Methi with Eggs

It’s been a long time since I made Methi with Eggs. And oh my gosh, it was delicious.

Methi with Eggs

Methi and Eggs in a white bowl

My hubby never ever ate this dish in his whole entire life. I think he’s been living under a rock…haha!

He tried it and absolutely loved it. I cooked it in the most simplest way possible. Methi has such a unique flavour and I wanted those flavours to shine through.

Remember some dishes don’t need a ton of spices to taste delicious.

Methi is another name for fenugreek. You get the seeds and if you plant those seeds you have this delicious fenugreek herb.

It has a bitter taste and yes you will  still taste a slight bitterness even when cooked. But it’s not unpleasant.

My cousin told me the trick to making this dish less bitter is to cook it with the pan uncovered.

Maybe that’s just a way to let the moisture evaporate. I suppose the more moisture in the pan the more bitter the dish.

She also suggested that it cooks for a fair amount of time, usually ten minutes does the trick.

Yes, although these tips didn’t take away the bitterness completely, it wasn’t overpowering.

Ingredients Required

For this dish as I said I didn’t use much spice. In fact the only spice I used was turmeric.

You will need the methi, onion, vegetable oil, dry chillies, eggs, salt and a pinch of sugar.

If you prefer more heat then add some green chilli to the dish. The dry chilli that I used had a fair amount of heat.

Due to the fact that we had it for breakfast I preferred not to make it too hot.

It is a really easy dish to cook and takes just a few minutes

The most difficult part about cooking this dish is trying to pick those tiny leaves. I find the best way to do that is to cut off the stems as close to the leaves as possible, rather than pick up individual leaves.

You can then pick out any seeds or unpleasant bits and rinse well.

10 bunches sounds like a lot but once cooked it reduces to just a tiny portion.

I hope you enjoy this dish as much as we did. Please feel free to drop a comment and a star rating, it always help me improve.

More Recipes to try:

Breakfast Potatoes

Egg Masala Wrap

Egg Chutney

“Believe in Yourself and You Will Be Unstoppable”

Methi and Eggs in a white bowl

Methi with Eggs

A simple, humble meal that doesn't compromise on flavour.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Indian


  • 10 bunches methi
  • 3&1/2 tbsp vegetable oil
  • 1 medium onion sliced
  • 5 dry chillies see note 1
  • 1/2 tsp turmeric
  • 1 small tomato skin removed and grated
  • pinch of sugar
  • 4 large eggs
  • salt


  • Heat the oil in a pan. Add the onion and chillies. Fry until onion is slightly brown
  • Add the turmeric and tomato and cook for 5 minutes
  • Add the methi herbs and season with salt
  • Keep the pan uncovered and cook the herbs for 8-10 minutes. It will reduce quite a bit and also change to a dark green colour
  • Add the eggs, one at a time. Gently break up the eggs with a spoon
  • Cook until eggs are just starting to firm up. Turn off the heat and allow eggs to cook further in the pan. You do not want the eggs to be hard so don't overcook
  • Serve immediately with fresh bread or roti


  1. You can replace the dry chillies with green chillies or add some green chillies with the dry chillies, if you prefer more heat
  2. I do not add garlic to this dish and therefore it is not in the ingredient list
Keyword breakfast idea, easy dishes, fenugreek and eggs, methi recipes
Tried this recipe?Mention @tamarindnthyme

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One Comment

  1. 5 stars
    Dearest Lorraine

    Thank you for the delicious Methie n eggs, was absolutely delicious, adding tomatoes was a game changer for me, keeps it moist.

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