Kerala Egg Roast
A quick and flavorful South Indian-style egg curry where boiled eggs are simmered in a spiced onion-tomato masala. Perfect for breakfast, lunch, or a hearty snack.
- Total time
- 20 min
- Servings
- 3
- Calories
- 280
- Protein
- 14g
Ingredients
- 6 large eggs
- 2 medium, thinly sliced onion
- 2 medium, chopped tomato
- 2 tbsp ginger-garlic paste
- 3 tbsp coconut oil
- 10 leaves curry leaves
Instructions
- 1
Boil the 6 eggs in water for 10 minutes, then cool, peel, and set aside.
- 2
Heat 3 tbsp coconut oil in a pan over medium. Add 10 curry leaves and 2 sliced onions; sauté until golden, about 8 minutes.
- 3
Add 2 tbsp ginger-garlic paste and 2 chopped tomatoes; cook until tomatoes soften and oil separates, about 5 minutes.
- 4
Add the boiled eggs and 1/2 tsp salt; stir gently to coat. Cook for 3 minutes, until eggs are well coated and slightly caramelized.
- 5
Serve hot with lime wedges and extra curry leaves if desired.
Tools you’ll need
- pot
- pan
- spatula
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