Egg Macaroni Pasta | Pasta With Egg and Vegetables

Scrambled egg and capsicum with tomato and green peas provide filling boost with perfect Scrambled Macaroni & Eggs! Pasta in breakfast might sound strange, but this is a healthy and tasty breakfast filled with nutrition. It is easy to make breakfast and bring interest in cooking through colorful veggies.
Generally, pasta is made with cheese and those who don't have cheese can still enjoy the tasty macaroni pasta. Plane macaroni pasta is really boring, thats why I have made it super delicious and tasty.

Ingredients

1 bowl Pasta Macaroni
2 Eggs
1 Onion
1 Tomato
2 Capsicum
Green Peas 1/2 cup
Green chilies 2
Garlic cloves 4
Red chilies powder 1 teaspoon
Turmeric 1 teaspoon
Coriander powder 1 teaspoon
Oregano 1 teaspoon
Maggie masala 1 teaspoon
Ginger powder half teaspoon
Black pepper half teaspoon
Salt
Cooking oil 2 tablespoon

How to make Egg Macaroni Pasta?

Add half tablespoon oil and make eggs scrambled and keep aside.

In a one and half tablespoon oil fry the chopped onion, green chilies and chopped garlic for 2 minutes.

Then, mix other masala ingredients and cook for 2 minutes.

Add 1 teaspoon soy sauce and 1 teaspoon tomato sauce and mix.

Add a pinch of food color with 1/4 glass of water and mix macaroni. Cook for 5 minutes, make sure all the flavor is mixed in pasta.

Stire fry veges and tomatos separately in 1 teaspoon oil, black pepper and salt. I am doing this separately to have the color in veges. Over cooking cause to lose the vegges color.

Mix the scrambled egg and vegges in macaroni pasta.

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