Kerala Egg Roast

Ingredients

• 6 eggs 6 eggs
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 2 onions, finely sliced 2 onions, finely sliced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Boil the eggs until they are hard-boiled. Peel and set aside.
2. 2.
   Heat coconut oil in a pan over medium heat.
3. 3.
   Add the sliced onions and sauté until golden brown.
4. 4.
   Add the ginger-garlic paste and cook for a minute until fragrant.
5. 5.
   Add the chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Stir in the turmeric powder, red chili powder, garam masala, and salt. Cook for a minute to allow the spices to release their flavors.
7. 7.
   Gently add the boiled eggs to the pan and coat them with the spice mixture.
8. 8.
   Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with rice, roti, or bread.

Treat your ingredients with care...

• Coconut oil — Use extra virgin coconut oil for a more pronounced coconut flavor.
• Garam masala — Prepare your own garam masala by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns for a fresher taste.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Adding a pinch of sugar can help balance the flavors if the dish turns out too spicy.
• Letting the dish sit for a while before serving allows the flavors to develop further.

Serving advice

Serve the Kerala Egg Roast hot with steamed rice or Indian bread like roti or paratha. It also pairs well with dosa or appam, traditional South Indian pancakes.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian thali or on a decorative plate to enhance its visual appeal.