Simple, practical, and full of everyday flavour, Egg Roast (Spicy Roasted Eggs) is a non-vegetarian Indian main made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 4 Boiled Eggs
- 2 tablespoons oil ((Preferably coconut oil))
- ½ teaspoon Mustard Seeds
- ½ teaspoon Fennel Seeds
- 2 cups onions (sliced thin (about 2 to 3 medium onions))
- 1 teaspoon Ginger (, crushed)
- 1 teaspoon Garlic (, crushed)
- 1 sprig Curry Leaves
- ¼ teaspoon Turmeric Powder
- ¾ to 1 teaspoon Red Chili Powder ((adjust to taste))
- ¼ to ½ teaspoon Black Pepper Powder
- 1 teaspoon Garam Masala
- 2 teaspoons Coriander Powder
- 1 medium Tomato (, finely chopped (about ⅓ cup))
- ¼ cup hot water
- ½ teaspoon salt ((more if needed))
Method
- Boil eggs and deshell. Poke them with a fork randomly or make slits on it. Set it aside.
How to Make Egg Roast
- Pour oil to a heated pan over medium heat. Add mustard seeds and fennel, allow to crackle.
- Add sliced onions and salt. Sauté them until lightly golden.
- Add crushed ginger-garlic and saute until the onions turn slightly caramelized.
- Spoon in turmeric powder, chili powder, black pepper, Garam Masala and coriander powder. Saute for a few minutes or until the raw smell goes.
- Add finely chopped tomato and cook until it becomes mushy. Pour hot water and mix well. Cook until the water evaporates.
- Transfer the boiled eggs and a few sprigs of curry leaves. Fry them for 10 minutes, until the onions caramelize and the egg roast turns aromatic. Taste test and add more salt.
- Serve egg roast hot with appam, puttu, chapathi, or naan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
