Spicy Kerala Egg Roast
Mutta Roast
This dish brings back memories of my Kerala vacations where mornings meant waking up to the aroma of spices wafting through my grandmother's kitchen. Serve it with appams for the full experience.

Protein
14g
Carbs
12g
Fat
24g
Calories
310 kcal
Ingredients
Directions
Prepare the Eggs and Base
- Slice the boiled eggs lengthwise and set aside.
- Heat coconut oil in a heavy-bottomed skillet over medium heat.
- Add mustard seeds and let them crackle, then add curry leaves and sauté for a few seconds until aromatic.
Cook the Masala
- Add sliced onions and sauté until they are golden brown, about 10 minutes.
- Add ginger, garlic, and green chilies. Sauté until the raw aroma disappears.
- Add chopped tomatoes and cook until they soften and blend into the onions, about 5–7 minutes.
Add Spices and Eggs
- Stir in turmeric, red chili powder, coriander powder, and salt. Cook for 2 minutes to bloom the spices.
- Add garam masala and black pepper; mix well.
- Gently place the sliced eggs into the masala, cut side up. Spoon the masala over the eggs gently to coat them.
- Cover and simmer on low for 5 minutes to let the eggs absorb the flavors.
Finish and Serve
- Garnish with fresh cilantro.
- Serve hot with appam, rice, or parathas.
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