Egg Roast – Boiled eggs are cooked in a caramelised, tangy tomato onion base and finished with thick coconut milk. This egg roast can be served with rice, chapathi, and the best options being appam or idiappam.
A yummy and healthy protein fix for your morning breakfast or any other meal, this can be prepared quickly.
Let’s go to this recipe shall we?
INGREDIENTS
Serves – 4
- Eggs – 4, boiled
- Onion – 1 large, thinly sliced
- Tomato – 2 , large , thinly sliced
- Green chilli – 2, slit
- Crushed ginger garlic – 1 tbsp
- Curry leaves – 2 sprigs
- Coconut milk – ¼ – ½ cup
- Coriander powder – 1 tsp
- Red Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Mustard seeds – 1 tsp
- Fennel seeds – 1 tsp
- Cinnamon – 2 inch
- Green Cardamom – 2
- Cloves – 2
- Whole peppercorn – 1tsp
- Coconut oil – 1.5 tbsp
- Salt – to taste
METHOD
1. Heat coconut oil and add mustard seeds, fennel seeds, whole peppercorns, cinnamon, cardamom, and cloves. When the mustard seeds crackle add the curry leaves.
2. Add the thinly sliced onions , green chilli and fry till the onions turn soft. When the onions turn soft, add the crushed ginger garlic and fry till the raw smell of ginger garlic goes away.
3. Add the sliced tomatoes, coriander powder, red chilli powder and turmeric powder.
4. Mix well and cook till the tomatoes turn mushy and the mixture starts leaving oil from the sides.
5. Check for salt and add in the eggs. Let cook for 1 minute.
6. Add in the coconut milk and cook for just 30-40 seconds. Take off the flame.
7. Serve hot as a side dish for appams and idiappams.
NOTES
- You can either halve the boiled eggs or make slashes on the whole eggs before adding it to the onion tomato mix.
- Do not cook for long after adding the thick coconut milk.
- Adjust the consistency by adding more or less coconut milk.
The Greedy Tummy 