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How to make Amaranth Greens and Eggs by Kavitha Mantha

Amaranth Greens and Eggs

How to make Amaranth Greens and Eggs by Kavitha Mantha





  • 50gms Diced Yellow Pepper
  • 1 bunch Amaranth Greens/Thotakura
  • 1 Free-Range Egg
  • 2 tsp lemon Juice
  • 1 tsp sugar
  • 1 tsp Olive Oil
  • 1 tbsp Sunflower Seeds
  • Salt and pepper to taste
  • 2 tbsp Olive Oil
  • Toss the yellow pepper in the lemon juice, sugar, a tsp of olive oil and a dash of salt and pepper and set aside. The mix will release a delicious liquid which can be spooned over the greens.
  • Remove the stems of the Amaranth greens and set aside. If the stems are soft, you can leave those on to add a little more bite to the dish.
  • Heat your skillet and add the oil. I like my Eggs a little runny so I don’t let the pan overheat. Cover briefly with a lid to allow the yolk to cook.
  • Remove lid and leave for a minute of so, until the whites are set and remove from skillet
  • Toss the greens into the same skillet and return to heat. Add a dash of salt and Pepper and turn for just under a minute and plate.
  • Top with the diced Pepper mix and spoon over some of the discarded liquid and garnish with Sunflower seeds.

Enjoy this easy and wholesome breakfast, with a local favourite green and our Fermented Chilli sauce. 

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