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Kerala egg roast served in a silver serving dish topped with cilantro.
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5 from 4 votes

Kerala Egg Roast

Kerala egg roast is an Indian breakfast dish with boiled eggs simmered in an aromatic tomato-based curry sauce! Enjoy this saucy dish with a traditional side dish like appam, puttu, or a side of steamed rice. Naturally dairy-free & gluten-free.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: Indian
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 2 servings
Calories: 381kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat the oil in a large pan, sauté the garlic and ginger for 1 minute. Add the curry leaves, sliced onion and green chili. Reduce heat to medium and cook until the onion is lightly browned and beginning to caramelize, this may take 4-5 minutes with constant stirring.
  • Add ingredients chili powder through to salt, continue to sauté for another 2 minutes.
  • Add the diced tomatoes and 1 cup water. Simmer, uncovered, for 5 minutes to thicken the gravy.
  • Add the boiled eggs and continue to cook for a further 5 minutes or until gravy is at desired thickness. Adjust seasoning to taste.
  • Serve with torn fresh cilantro leaves sprinkled on top.

Video

https://youtu.be/VKjzbvzhfH8

Notes

  • Do not over cook the eggs when boiling otherwise the eggs will become grey and tasteless when cooked in the gravy.
  • Stir the eggs through the gravy gently without mashing.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 381kcal | Carbohydrates: 12g | Protein: 14g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 373mg | Sodium: 826mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g