Meri Maggi Noodles with eggs is the ultimate quick comfort meal - they're the Indian version of instant noodles that are upgraded but takes just 15 minutes. Whether you grew up eating Maggi after school or you're just looking for a fast, cozy meal, this version hits every time. The garam masala adds warmth, the vegetables bring texture, and the soft-boiled eggs take it over the top.
Maggi noodles have always been a quick, cozy meal that showed up in our kitchen. Our mothers and grandmothers would take a simple packet of noodles and stretch it into something heartier with whatever vegetables were in the fridge, building flavor with a quick onion-tomato masala and a pinch of garam masala tossed in.
It's the kind of meal that's always been comforting no matter how old I get-easy enough for an after-school snack growing up, but still cravable for busy days when you need something quick and satisfying. I always had to stop at a cafe in India for Maggi noodles after a day of shopping for new saris.
Now, it's one of my favorite quick lunches to throw together before a packed afternoon of work meetings. It comes together in minutes, uses pantry staples, and somehow always hits the spot better than a yogurt bowl or last night's leftovers.
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Why You'll love this Recipe
- Ready in 15 minutes. Ideal for a quick lunch between work meetings!
- Uses simple, everyday ingredients to for a homestyle upgrade to a classic Maggi
- Easily customizable with whatever you have in the refrigerator
Meri maggi
"Meri Maggi" means my Maggi-a personalized version of instant noodles that reflects your taste. It's a popular way of upgrading Maggi in Indian homes and street stalls with extra spices, vegetables, and toppings.
Ingredients - Notes and Substitutions
One of the best things about Egg Maggi is how flexible it is. This recipe uses simple pantry staples and whatever vegetables you have on hand.
- Maggi noodles + seasoning packet - Classic Maggi noodles and the masala are the heart of this recipe. You can use other instant noodles if needed, but the seasoning packet from Maggi is the signature taste.
- Onion - Red onion adds sweetness and depth to a quick masala. Slice them thinly or a small dice so they melt into the noodles. Yellow onions also work.
- Fresh tomatoes - Creates a light sauce that coats the noodles and balances the spices with its acidity. Use canned diced tomatoes or 1 tablespoon of tomato paste.
- Vegetables - Use whatever you have on hand in the refrigerator! Bell peppers, peas, cabbage, mushrooms, spinach, bak choy, etc.
- Garam masala - While Maggi masala does all the magic, a small amount of garam masala makes it especially homey.
- Protein - I love using egg since they're ready just as the Maggi noodles are! Use whatever you have on hand for a quick meal, like leftover rotisserie chicken, paneer, or tofu.
Another thing we looooved adding as kids was cheese. A giant hand full of it. Now as an adult, I mostly go for chili crisp or chili oil for a spicy Maggi.
How to Customize Maggi Noodles
First, cook your eggs separately as desired. I love a 6-7 minute boiled egg with a jammy center and it's easy to get going while cooking the Maggi. Dunk it in ice water to stop the cook, peel, and set aside.
Fried eggs, poached eggs, or even egg bhurji would also be delicious.
- Step 1: For ease, I toss whichever vegetables I have into a hot pot and sauté until the tomatoes are jammy. Then, stir in the garam masala and Maggi masala and bloom for 1 minute.
- Step 2: Add water and bring to a boil. This is also when you'd want to add any proteins other than egg. Add Maggi noodles cook for 3-5 minutes, stirring occasionally, until the noodles are soft and the sauce thickens to preference.
Slice the egg in half and place on top. Garnish with fresh cilantro and it's even better with a spoonful of chili oil. Serve hot while it's saucy. Pair it with masala chai for a cozy combo or with a simple kachumber salad for freshness to cut the spice.
Expert Tips and Tricks
- Don't overcook the noodles - they should be soft but not mushy. Use slightly less water for a thicker, saucier consistency.
- Add a dollop of butter at the end for extra richness.
Variations
The best part about Meri Maggi is that it translates to "my Maggi" so you customize how you want it. Here are some ideas:
- Add protein - Add in paneer, tofu, leftover chicken, soya chaaps, or eggs
- Make it rich - Add a splash of cream or a dollop of butter
- Street-style - Add a squeeze of lemon juice and chaat masala
- Make it spicy - Add green chilies, chili oil, or chili crunch
More Indian Main Dishes to try
Recipe
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Egg Maggi Noodles
Equipment
Ingredients
- 3 packets Maggi noodles, + seasoning packet
- 1 tablespoon olive oil
- ½ small red onion, diced
- ½ cup bell pepper, sliced
- ¼ cup peas, (fresh or frozen)
- 1 small tomato*, diced
- ½ teaspoon garam masala
- 2 eggs, cooked to preference
- fresh cilantro, chopped
- 1.5 cups water
Instructions
- Prepare the egg according to preference, i.e. boiled, fried, poached. Set aside.
- In a pan over medium heat, sautè the onions in olive oil until softened. Add the bell peppers and cook for 2-3 minutes.
- Add the tomatoes and cook until they soften slightly. Stir in peas, garam masala, and Maggi masala and sauté for another 1-2 minutes until the spices bloom.
- Add water and bring to a boil. Add the Maggi noodles and cook until the noodles are soft and the sauce thickens to preference.
- Garnish with fresh cilantro and top with the eggs. Serve hot.
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