Kerala Egg Roast
I use warm spices, hard-boiled eggs, and juicy tomatoes in my Kerala egg roast for a rich and savory breakfast that is anything but routine. This recipe uses coconut oil, fresh ginger, and garam masala to build layers of flavor. I have this ready in just 25 minutes, making it great for both weekdays and weekends.
Servings: 2 servings
Calories: 381kcal
Ingredients
- 4 eggs boiled, peeled, & cut in half
- 3 tbsp coconut oil
- 3 garlic cloves crushed
- 1 tsp minced ginger
- 1 sprig curry leaves
- 1 red onion sliced
- 1 green chili split in half
- 2 tsp chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp salt
- 1½ tbsp ground coriander (ground cilantro)
- 2 tomatoes diced
- 1 cup water
- fresh cilantro leaves optional
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.
Notes
- My #1 Secret Tip for this Kerala egg roast recipe is to lightly score the hard-boiled eggs before adding them to the curry. These small cuts allow the masala to really penetrate the eggs, keeping every bite layered with flavor.
- Let the tomato cook down: I let the tomatoes cook until they lose their raw texture and blend into the masala.
- Blanche and peel the tomato: If you do not like tomato skins, I recommend blanching the whole tomatoes in boiling water, then placing them in an ice bath. I score an X into the top of the tomatoes before blanching, which makes the skin easier to pull off.
- Stir gently: Stir gently once the eggs are in the pan to keep them whole and intact.
- Do not overcook eggs: I boil my eggs for 8 minutes, which yields a slightly firm yolk. As soon as it is done boiling, I place the eggs in cold water. This stops them from cooking further and turning grey, and makes them easier to peel.
- Fry boiled eggs first: If I want my peeled boiled eggs to have a better color and texture, I fry them gently in coconut oil, with a pinch of turmeric and chili powder. I do this for 2-3 minutes and then add them to the masala.
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