Egg Macaroni
Global • Eggetarian
How to Make Egg Macaroni (Traditional & Healthy Version)
Egg Macaroni is a delightful fusion snack that has found its place in Indian kitchens, blending global flavors with Indian spices. Originally popularized by street food vendors and cafes, this dish combines the beloved Italian macaroni pasta with desi-style scrambled eggs, masala, and fresh vegetables. The result is a vibrant, protein-rich snack that's both filling and flavorful, making it a favorite among students and busy professionals alike. In India, Egg Macaroni is often enjoyed as a quick breakfast or evening snack, especially in metropolitan cities where fusion food thrives. The addition of spices like turmeric, garam masala, and green chilies brings a comforting warmth and depth to the dish, while the macaroni provides a familiar texture and base. Its adaptability allows families to include seasonal vegetables, making it both nutritious and versatile. This healthy Egg Macaroni recipe uses whole wheat macaroni, fresh eggs, and minimal oil, making it a conscious choice for calorie trackers. Packed with protein, vitamins, and fiber, it appeals not just to taste buds but also to those looking for a balanced meal. Whether served for breakfast, lunch, or as a wholesome snack, Egg Macaroni is a true testament to how global tastes blend beautifully with Indian culinary traditions.
Ingredients(for 1 bowl (about 1 cup macaroni + 1 egg + vegetables))
- 1 cup (dry) Whole wheat macaroni (better than refined pasta)
- 2 Eggs (fresh, free-range preferred)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1/2 cup Capsicum (bell pepper) (finely chopped, any color)
- 1 Green chili (finely chopped, adjust to taste) - optional
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1/2 tsp Garam masala
- 1 tbsp Oil (preferably olive oil, or mustard oil for Indian flavor)
- 2 tbsp Fresh coriander leaves (finely chopped, for garnish)
- to taste Salt
- 1/4 tsp Black pepper powder (optional) - optional
Instructions
- 1
Boil the whole wheat macaroni in salted water until al dente (about 8-10 minutes). Drain, rinse with cold water, and set aside.
10 minutes
Add a teaspoon of oil to the boiling water to prevent macaroni from sticking.
- 2
Heat oil in a heavy-bottomed kadhai or non-stick pan. Add chopped onions and sauté until golden brown.
3 minutes
Use medium flame to avoid burning the onions.
- 3
Add ginger-garlic paste and green chili. Sauté for a minute until aromatic.
1 minute
Fresh ginger-garlic paste enhances flavor.
- 4
Add chopped tomatoes and capsicum. Cook until tomatoes soften and capsicum becomes tender.
4 minutes
Cover with a lid to speed up cooking.
Why This Dish is Healthy
This Egg Macaroni recipe is a healthy choice because it uses whole wheat pasta instead of refined varieties, increases vegetable content, and relies on eggs for high-quality protein. Minimal oil and natural spices make it low in unhealthy fats and free from artificial additives. The combination of complex carbs, lean protein, and fiber helps control hunger, support weight management, and stabilize blood sugar levels, making it ideal for calorie-conscious eaters.
Egg Macaroni is a well-rounded snack, offering a good balance of protein from eggs and fiber from whole wheat macaroni and vegetables. Eggs provide essential amino acids, vitamin B12, and healthy fats, while the vegetables add vitamins A, C, and antioxidants. Using olive oil or mustard oil keeps saturated fat low, and whole wheat macaroni ensures slow-release carbs for sustained energy. This dish is high in protein and fiber, moderate in healthy fats, and packed with micronutrients vital for overall health.
Pro Tips
- 💡Tip 1: Use whole wheat or multigrain macaroni for extra fiber.
- 💡Tip 2: Add seasonal vegetables for variety and nutrition.
- 💡Tip 3: Scramble eggs gently for a soft texture.
- 💡Tip 4: Finish with fresh coriander for a burst of flavor.
- 💡Tip 5: Serve immediately after cooking for best taste.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat in a pan or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 22.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.7 g |
| Energy | 370.0 kcal |
| Sugars | 1.2 g |
| Iron | 1.2 mg |
| Calcium | 35.0 mg |
| Sodium | 220.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 65.0 mg |
| Vitamin A | 80.0 IU |
| Vitamin C | 1.5 mg |
| Magnesium | 20.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 85.0 mg |
| Vitamin D | 1.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.5 µg |
| Folate | 18.0 µg |
