An easy yet deliciously spicy egg recipe, this Kerala style Egg Roast is a popular dish for breakfasts, lunches and dinners alike.
This egg roast is perfumed with fennel and black pepper and has a very latent heat to it from the peppers. The sweetness of the almost caramelized onions and tomatoes balances the heat out and the coconut oil does some soothing of its own too. Try this and trust me, you will not regret it, even with the heat and all!
The fennel and black pepper combo and the coconut oil is what is very distinctive of the Southern Indian region of Kerala.
How do you make Kerala Style Egg Roast?
Saute onions in coconut oil till softened and almost caramelized. Add tomatoes and saute till soft and the oil starts leaving the sides of the onion-tomato mixture.
Add the spices and boiled egg and cook uncovered for a couple of minutes.
Tips for making the perfect mutta roast / egg roast
The onion needs time to get to that almost caramelized state and the time to get there should not be compromised. It will take some time but it is worth it and that is what makes the delicious sweet balance to this otherwise spicy dish.
I like to use the boiled egg as a whole so it doesn’t get mushed up and separated when mixing it in as well as when serving. Make small slits on the whole boiled egg with a knife to let some of the onion-tomato masala flavor to get in to the eggs.
Not a tip for making the perfect egg roast – but a tip to making it easier – use pre-boiled eggs. I always boil a bunch of eggs over the weekend and keep it in the refrigerator for an easy grab and go breakfast. I use those to make a quick egg roast or you can also buy pre-boiled eggs from your grocery store and use those as well. Saves the boiling time when you are in a rush.
Here are some other egg curry recipes with boiled eggs:
- Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry
- Kerala Style Potato Egg Curry ~ Nadan Urulakizhangu Mutta Curry
- Spicy Tomato Egg Curry
- 6 egg large
- 2 tbsp coconut oil
- 1/2 tsp brown mustard seeds
- 10-12 curry leaves
- 1 large red onion thinly sliced
- 1/2 tsp ginger garlic paste
- 3 medium tomatoes halved and sliced
- 4 Thai green chillies sliced at an angle
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne
- 1 tsp black pepper corns
- 1 tsp fennel seeds
- Salt to taste
- Hard boil the eggs, peel and keep aside.
- While the eggs are cooking, heat the coconut oil in a saute pan. Add the mustard seeds and let them splutter. Throw in the curry leaves.
- Now add the onions and saute over medium heat till they soften and almost get caramelized. This will take about 8-10 mins. Add the ginger garlic paste and mix well.
- Add the tomatoes and cook till they are soft.
- Add the turmeric powder, cayenne pepper and the green chillies and saute for a couple of minutes
- Meanwhile, using a mortar and pestle, crush the fennel seeds and black pepper.
- Toss this in to the pan and mix well. Add the salt as well.
- Make 1/2 inch slits on the eggs or cut them in half and add to this mixture.
- Gently mix it in, so that the spice mixture coats the eggs well.
- Top with more coconut oil, if needed and serve hot with rotis, parathas or even rice.
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This post was originally published in January 2015 and has been updated and republished to add more relevant information.