A simple dish that can be made as breakfast, healthy and will be liked by kids a lot. Lets prepare it in a simple yet tasty way.


This measure serves 2 adults or 3 kids

  • Vermicelli – 1 pack (180 grams or 200 grams packet)
  • Egg – 2
  • Oil – 50ml
  • Water – 500ml
  • Onion – 1 (medium size)
  • Tomato – 1 (medium size)
  • Green chilli – 1
  • Cardamom – 3
  • Cinnamon – 4
  • Clove – 4
  • Mint – few leaves
  • Coriander – few leaves
  • Red Chilli – 1/4 tablespoon
  • Coriander powder – 1/4 tablespoon
  • Ginger-garlic paste – 1/2 tablespoon
  • Turmeric – 1/4 tablespoon
  • Salt – 1/4 tablespoon

Things to be done before we start cooking

  • Chop 1 medium sized onion and tomato and keep them separately.
  • Grind 100 grams of ginger and garlic together to get our ‘ginger-garlic’ paste.

Steps to Prepare

(1)    Place a pan on the big burner and turn on the flame to high mode. Let the pan get a little warm.

(2)    Put the vermicelli on the hot pan – stir a little with a wooden spatula. Let it get fried a little for 90 to 120 seconds. (This is done to avoid the vermicelli strands getting stuck to each other).

By frying a little, they come out very nicely at the end and also we can get a nice flavour.

(3)    After frying, transfer the vermicelli to another plate. Keep it aside.

(4)    Now, pour refined oil or ground nut oil – 50 ml to the pan that we already used for frying vermicelli. Let the oil get warm a little.

(5)    Start adding the below to the oil in pan –

  • Onion – 1 (chopped)
  • Cinnamon – 4 (small pieces)
  • Cloves – 4
  • Cardamom – 3

Stir a little for 20 seconds – no need to fry and let the onions turn glossy or light brown.

(6)    Put ginger-garlic paste – 1/2 tablespoon (that we have already prepared). Stir a little for 10 seconds.

(7)    Turn the flame to LOW mode – then, add the below

  • coriander and mint leaves – just a few leaves (10 to 15)
  • Green chilli – 1
  • Tomato – 1 medium sized (chopped)

Stir a little for 10 seconds and then add the below –

  • Salt – 1/4 tablespoon
  • Red chilli powder – 1/4 tablespoon
  • Coriander powder – 1/4 tablespoon
  • Turmeric powder – 1/4 tablespoon

Stir the contents well in LOW flame for 2 minutes.

(8)    Now, let’s pour water (500 ml) and stir well for another 30 seconds.

(9)    Then, turn flame to medium mode. Close the pan with a lid. Let the water boil and contents get cooked a little.

(10)    Now, turn the flame to LOW mode. Remove the lid, stir a little.

Take 2 eggs, break them one by one and just pour it into the pan with boiling water and masala content.

Note:    Pour one egg on one side of pan and pour another egg on another side of pan. No need to stir after pouring in egg.

(11)    Close the pan with a lid. Flame be in low mode. Leave it for 2 minutes. We can see that egg gets cooked and comes up.

(12)    After 2 minutes, remove the lid, take a little of water from the middle of pan – taste it to check the level of salt and spiciness. If needed, we can add a pinch of salt to taste and then gently stir it.

(13)    Now, add the fried vermicelli strands to the pan. Don’t stir, to avoid breaking of vermicelli – instead just dip them completely into water.

Please note, flame is in low mode.

(14)    Once vermicelli is dipped in water, close the pan with a lid. Let it get cooked in low flame for 3 minutes.

After 3 minutes, remove the lid, turn off the flame.

That’s all, our egg semiya is ready to be served.


We can cook this dish in 11 to 12 minutes. This serves 2 or 3 people.

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