Kerala Egg Roast with Onion and Black Pepper
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Ingredients
- 8 eggs
- 3 onion, finely sliced
- 2 tomatoes
- 1 tbsp black peppercorns
- 15 g fresh ginger
- 4 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 296 kcal
- Protein
- 17.1 g
- Carbohydrate
- 14 g
- of which sugars
- 8.2 g
- Fat
- 18.3 g
- of which saturates
- 9.3 g
- Fibre
- 3.4 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat the coconut oil in a wide pan, add the sliced onion and fry over a medium-high heat for 12-15 minutes, stirring often, until deeply golden and starting to caramelise.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Stir in the ground turmeric, chilli powder and crushed black peppercorns, then add the chopped tomatoes and cook for 5 minutes until softened.
- 5
Nestle the halved eggs into the onion mixture, spoon some of the mixture over the top and cook for 3-4 minutes to heat through.
- 6
Serve hot with rice or appam.
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