Kerala Egg Roast
IndianIndian RecipesDesi eggsEasy
Boiled eggs folded into a deep-golden onion and tomato roast with curry leaves and coconut oil — the classic Kerala egg roast.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 3 onions, thinly sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 10 curry leaves
- 1/2 tsp salt
- 2 tbsp coconut oil
Method
- Heat coconut oil, add curry leaves and fry the sliced onions until deep golden and soft, about 10 minutes.
- Add ginger-garlic paste, tomatoes and all the spices. Cook until the oil separates.
- Add 1/2 cup of water and simmer for 5 minutes.
- Add the boiled eggs, coat them in the masala and simmer for 5 minutes.
- Serve hot with appam, parotta or rice.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Take the onions to a deep golden colour — that slow frying is what makes the roast sweet and rich. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use any cooking oil if coconut oil is not available. Nutrition is an estimate per serving.