Kerala egg roast

Serves 3–4 · 30 min

You need

• 6 eggs, boiled and peeled
• 3 tbsp Tasteio Egg Masala
• 3 onions, thinly sliced; 2 tomatoes
• 1 tsp ginger-garlic paste, curry leaves
• 3 tbsp coconut oil, salt

Method

1. Make shallow slits on the boiled eggs.
2. Fry the onions in coconut oil until golden and soft.
3. Add ginger-garlic paste, curry leaves and the masala. Stir for a minute.
4. Add the tomatoes and cook until thick and jammy, adding a splash of water if needed.
5. Add the eggs, coat them well and cook on low for 5 minutes.

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Photo: “Egg roast, Kerala cuisine” by Sam Thomas (Samphotography), Wikimedia Commons, CC BY-SA 4.0.