You will love this crispy masala egg paratha recipe... featuring crispy golden brown paratha filled with flavorful Indian-style scrambled eggs and melted cheese.
Served with fresh guacamole dip and quick blender salsa, this meal is hearty, wholesome, delicious and fit for a king!
We are excited to share ultimate, perfect breakfast recipe, we call the Maharajah breakfast, it is breakfast (or brunch) fit for a king!
“Breakfast is the most important meal of the day”... and we couldn’t agree more! So what is better than breakfast? Having breakfast (or brunch) like a king!
Maharajah (also spelled maharaja) is a Hindi word and comes from the words “mahat” (great) and “rajan” (king) – ultimately the great king! So this is a “Maharajah” breakfast/brunch.
This Maharajah meal is a product of rich Indian flavours and the hearty feel of a Mexican feast. This meal consists of scrumptious delicious paratha quarters filled with our flavorful masala egg mixture and melted cheese, served with our fresh smashed avocado dip and 5-minute blender salsa.
We are delighted for you to try this unique, creative and flavorful egg/anda paratha recipe! Full of flavor, delight and magnificence.... This brunch is our all-time favorite and is the king of all breakfasts!
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Why You’ll Love This Recipe
- Unique, creative and fun breakfast/brunch – this meal is great if you are looking for a way to make your breakfast or brunch fun, exciting and add some variety.
- Fresh, healthy and wholesome ingredients – each component of this meal consists of fresh, healthy ingredients - from eggs to avocado, these ingredients provide a spectrum of nutrients including protein, healthy fats, vitamins and minerals. Eggs are one of the best and healthiest foods for brunch, fuelling you for the day – packed with protein, vitamins, minerals and omega-3 fatty acids! Great for egg lovers or if you are looking to add more nutrients to your plate!
- Delicious flavors and incredible textures – the crispy rich texture of parathas beautifully complement the melted mozzarella cheese and spicy eggs, the creaminess of the guacamole and tanginess of the blender salsa.
- Celebrates a fusion of cuisines – this meal is a wonderful fusion of rich Indian flavors and the hearty feel and taste of a Mexican feast, which makes this even more special! A traditional breakfast recipe with a twist!
- Mix it up and adjust as preferred – you can adjust as desired to make it lighter or more wholesome.
- Satisfying - this meal is so satisfying – (so much so you may not have the desire to binge after this hearty brunch. (this brunch has helped me have more energy and less snacking! Even though it may feel quite indulgent the healthy fats and nutrients in this meal leave you feeling fuller and more energetic throughout the day.)
Why Brunch?
While we are on the topic of brunches – the term Brunch was invented in Britain in 1895 by Guy Beringer.
He described brunch as “cheerful, sociable and inciting…” and that “it puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week”.
How fitting?
So let us sweep away any worries of the week with this ultimate brunch – fit for a king!...
Ingredients You'll Need
To make this breakfast fit for kings you will need:
- Plain paratha: a paratha is a popular South Asian flatbread made with whole wheat flour (atta), water and ghee (or oil), cooked and pan-fried on a tava (a non-stick flat frying pan/griddle). You can use homemade parathas or store-bought (I highly recommend fresh parathas!) – you will need 2 plain parathas to serve as the ‘base’ and ‘lid’ of these delicious flavourful paratha quarters.
- Masala scrambled eggs (or anda bhurji): these are flavourful scrambled eggs which are cooked with onions, tomatoes, coriander (cilantro) and unique blend of fragrant spices giving the eggs a delicious and rich flavour. This is the delicious filling that is sandwiched between the crispy flatbreads/parathas.
- Mozzarella cheese (grated): sandwiched between the hot Indian-style scrambled eggs and crispy paratha flatbreads, the cheese melts magnificently into the eggs to give you a perfect balance of flavour and richness.
- Ghee: this is optional, a small amount is used to brush/rub onto the base and lid of the paratha flatbreads – to make the paratha flatbreads extra crispy and indulgent.
- Fresh guacamole: this refreshing guacamole is a must have dip which perfectly complements the salsa and crispy Indian egg paratha quarters
- Blender salsa: this flavourful and refreshing blender salsa is another must have dip which perfectly complements the paratha quarters and guacamole to give you a perfect bite every single time.
See recipe card for a full list of ingredients and quantities.
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Substitutions and Variations
- Rolled paratha: add the egg stuffing, cheese and dips in the centre of the flatbread and roll for an egg paratha roll.
- Lidless: make with one paratha for a lighter option (like a pizza). Top with green chillies, jalepenoes or a pinch of black pepper.
How to Make Masala Egg Paratha
Note: These crispy, cheesy quarters are similar to concept of loaded quesadillas and include the masala eggs mixture as the “filling”, sandwiched between melted mozzarella cheese and two crispy fresh parathas (flatbreads) as the “tortilla” base, which are then cut into quarters and served hot.
- Assemble the paratha base. Place the one hot paratha on a preheated hot tawa and heat for 30-60 seconds (on medium flame). Gently brush the top of the paratha with ¼ teaspoon ghee and flip the paratha using a spatula (you will notice the side you just heated for 30-60 seconds is now crispy).
- Sprinkle mozzarella cheese. Sprinkle half of the grated/shredded mozzarella cheese evenly over the crispy paratha
- Add the masala scrambled eggs filling. Using a spoon, gently add the hot Indian-style scrambled eggs to cover the base of the cheesy paratha. You can press the eggs into the cheese using the back of the spoon to slightly squish them so you can cover the whole base evenly.
- Sprinkle more mozzarella cheese. Sprinkle the remaining half of the grated/shredded mozzarella cheese evenly on top of the hot eggs. (The steam of the eggs will help the cheese melt into the eggs).
- Add the second paratha (like a lid). Place the second hot paratha on top (make the crispier side of the paratha face the eggs). Once you have placed the second paratha on top (like a lid), brush another ¼ teaspoon ghee on top of the second paratha.
- Flip, cook and serve. Flip the loaded paratha to help make the other side crispy (use a plate for easy flipping, see tips). After flipping, cook for another 2 minutes or until the paratha is crispy and the cheese has melted. Once cooked, transfer onto a chopping/cutting board and use a knife/pizza cutter to cut into quarters. Serve immediately with guacamole, blender salsa and more eggs – and enjoy.
Preparation Tips
- Ensure parathas and eggs are hot before assembling: if you have prepared the paratha and eggs in advance, before assembling this dish you will need to heat the food. (See Tips below for reheating parathas). If your eggs and paratha are already hot you can skip this step.
- Dips: keep your guacamole and blender salsa ready so once you assemble this dish you can serve immediately for maximum freshness and taste.
Expert Tips
- Ensure eggs and parathas are hot: this will help the mozzarella cheese melt into the eggs and also ensure the dish stays hot enough to serve once you have assembled everything together.
- Wet paratha before heating on tava: wet the paratha with warm water and place the paratha onto a preheated tava or frying pan and allow the paratha to gently warm up on low-medium heat, you should hear a sizzle. Use a spatula to flip the paratha to evenly heat both sides until slightly crispy. I recommend wetting the parathas before heating on the tava to help soften them from the inside (so they are not dry).
- Use ghee: although it is optional to brush ghee on top of the paratha surfaces whilst heating, I highly recommend this step to give you crispy, golden parat
- Make the dips before assembling the paratha: As the paratha quarters are best served immediately, I recommend preparing the dips (guacamole and salsa) before heating and assembling the paratha quarters. This way you’ll be able to serve immediately.
- Tip to flip the loaded parathas: An easy way to flip the loaded paratha is by using a plate-flip technique. Place a plate over the loaded parathas (big enough to cover the paratha). Flip the plate and tava upside down (place your left hand on top of the plate and using your right hand, turn the tava upside down from the handle). Release the tava and you’ll notice the loaded paratha has been flipped onto the plate. Use a spatula to carefully transfer back onto the tava.
How to Serve
These paratha quarters are best served with our fresh guacamole (smashed avocado dip) and 5-minute blender salsa (similar to how you would serve crispy quesadillas).
We highly recommended serving this brunch with our favorite delicious, healthy and refreshing apple, orange, carrot and passion fruit juice!
Recipe FAQs
I recommend using a non-stick tava pan (also known as a tawa) with a handle, which is a large round, flat and slightly curved pan used to make a variety of flatbreads. This will help heat the parathas to make them crispy and golden. If you do not have a tava, you can use a large flat frying pan (with a handle) instead. You will also need a spatula and plate, both used to flip the paratha (whilst heating and/or assembling). Optional - a mixing bowl to make the guacamole.
The paratha quarters are best served immediately, however each of the components can be prepared in advance if preferred. (See below)
Store in the fridge (once cooled) in an airtight container, for up to 2 days. To reheat: gently warm the eggs in the microwave until steaming hot (2-3 minutes for a full bowl of eggs).
The parathas are best when served immediately, once cooled can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Ensure you reheat the parathas appropriately before assembling. See our guide on how to freeze flatbreads including paratha
Blender salsa can be stored in an airtight container in the fridge for up to 2 days, I would recommend making the guacamole fresh for maximum flavor and taste.
Suggested Asian Recipes
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Masala Egg Paratha - Ultimate Maharajah Breakfast Recipe
Ingredients
- 2-3 cups masala scrambled eggs
- 2 plain paratha
- ¼ cup mozzarella cheese grated/shredded, or to taste
- ¼ cup cheddar cheese grated/shredded, or to taste
- ghee ½ teaspoon (optional)
- jalapeños sliced (optional)
Served with fresh dips:
Instructions
- Place one hot paratha on a preheated tava (griddle) and warm it for 30–60 seconds.
- Brush the top side with ¼ teaspoon of ghee, then gently flip it using a spatula. You’ll notice the bottom has turned crisp and golden.
- Sprinkle a handful of grated cheddar cheese evenly over the crispy side of the paratha.
- Spoon the hot masala scrambled eggs over the cheese-covered base, spreading them out evenly. Use the back of the spoon to gently press the eggs into the cheese so the filling is nicely compact and covers the paratha fully.
- Top with another handful of grated mozzarella, letting the steam from the eggs help melt the cheese into the mixture.
- Place a second hot paratha on top, with the crispier side facing down onto the eggs and cheese. Once it’s in place, brush the top with another ¼ teaspoon of ghee.
- Carefully flip the stacked paratha to crisp up the other side (see notes for flipping tips). Cook for another 2 minutes, or until the outside is golden and the cheese is fully melted.
- Once done, transfer to a cutting board and slice into quarters using a sharp knife or pizza cutter. Serve hot with guacamole, blender salsa, and extra scrambled eggs on the side — and enjoy every bite!
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