South Indian · serves 2

Kerala Egg Roast

Boiled eggs in a dark, sweet onion masala. Twenty-five minutes, huge flavour.

25 min Some work Contains egg

Ingredients

  • 6 eggs, boiled
  • 4 onions, thinly sliced
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 2 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 20 curry leaves
  • 3 tbsp coconut oil

Method

  1. The onions are the dish. Fry them in coconut oil on medium for 18 minutes until deep brown and jammy. Do not shortcut this.
  2. Ginger-garlic paste and curry leaves, 2 minutes.
  3. Tomatoes, chilli powder, salt. Cook till it's a thick dark paste with no water left.
  4. Halve the eggs and lay them cut side down in the masala.
  5. Spoon the masala over, 3 minutes. Garam masala, curry leaves. Appam, rice or bread.

Questions people ask about Kerala Egg Roast

How long does Kerala Egg Roast take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Kerala Egg Roast?

The onions are the dish. Fry them in coconut oil on medium for 18 minutes until deep brown and jammy. Do not shortcut this.

What can I use instead of eggs in Kerala Egg Roast?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Kerala Egg Roast ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Kerala Egg Roast?

Appam, rice or bread. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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