Indian cuisine · Breakfast & Eggs

Kerala Egg Roast

Hard-boiled eggs simmered in a deeply browned shallot masala with curry leaves and plenty of black pepper.

Ingredients · for 4 servings

• 8 eggs
• 500g shallots
• 3 tomatoes
• 4 garlic cloves
• 1 piece ginger (3cm)
• 2 green chillies
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp black pepper
• 15 curry leaves
• 3 tbsp coconut oil
• Salt

Instructions

1. Hard-boil the eggs for 9 minutes, plunge into cold water, peel, and score shallow cuts all over so the masala can soak in.
2. Slice the shallots into thin strips, chop the garlic, ginger and chillies, and dice the tomatoes.
3. Heat the coconut oil in a wide pan, let the curry leaves crackle briefly, then fry the shallots over medium heat for 15 minutes until deeply golden-brown – this colour carries the whole dish.
4. Add the garlic, ginger and chillies and fry for 2 minutes, then stir in the turmeric, chilli powder and freshly ground pepper and toast for 30 seconds until fragrant.
5. Add the tomatoes and salt, cover and simmer for 10 minutes until a thick, dark masala forms that pulls away from the bottom of the pan.
6. Nestle the eggs into the masala, turn gently to coat all over, let sit for 3 minutes, and serve hot with appam or paratha.