Spicy Kerala Egg Roast with Charred Onions
Crispy fried eggs tossed with a fiery onion-tomato masala and charred shallots—bright, tangy, and ready in 15 minutes. Serve with lemon wedges and fresh green chilis for authentic Kerala heat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 whole eggs
- 3 medium shallots, thinly sliced
- 1 medium tomato, diced
- 2 whole green chilis, chopped
- ½ whole lime (juiced)
- 8 leaves curry leaves, fresh
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high. Working in two batches, fry eggs sunny-side-up until whites are set but yolks jiggle, ~3 minutes per batch. Transfer to a plate.
- 2
In the same skillet, add shallots and cook, stirring often, until edges blacken and char, ~4 minutes.
- 3
Add tomato, green chilis, and curry leaves. Stir constantly until tomato softens and mixture is fragrant, ~2 minutes.
- 4
Return fried eggs to the skillet, breaking yolks gently to mix with the masala. Squeeze lime juice over top and toss once to coat.
- 5
Season with salt and black pepper to taste. Serve immediately with lemon wedges on the side.
Tools you’ll need
- 12-inch skillet
- spatula
- spoon
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