Egg Roast is a common side dish for traditional Kerala breakfast dishes like Appam, Idiyappam.
Preparation time – 10 min
Cooking time – 10 min
Serves – 4
Ingredients
Egg – 4
One medium size onion
One small size tomato
Minced ginger garlic – 1 tbs
Green chilies – 2
Curry leaves – few
Oil – 2 tbs
Method
1. Boil the eggs for 10 min. When the eggs are boiling, start cutting the onion and tomato into small pieces.
2. Once the eggs are boiled remove the shell from the eggs. Slit the eggs as shown in the pic so that the eggs can absorb the spices.
3. Heat oil in a pan. Add slices of onions,chilies and curry leaves and saute the onions by adding little salt.
4. Once the onions are soft add in the minced ginger and garlic. Fry until the raw smell of ginger garlic goes away.
5. Now add tomato and add all other spices too. Fry in slow flame till the tomatoes gets soft and mushy.
6. Add in the eggs and the salt according to your taste. Fry the eggs until it is well coated with the masala.
7. Garnish with finely chopped coriander leaves. Serve hot with idiyappam and appam. It goes well with roti and toasted bread too.
