Kerala Egg Roast and the Spices That Make It

Kerala egg roast is the dish that saves weeknights. Eggs, onions, tomatoes and a handful of spices, and in 30 minutes you've got something that goes with appam, parotta, idiyappam or rice. It's simple, but the spices and the slow onions make it taste like more effort than it is.

Ingredients (serves 3 to 4)

• 6 eggs, hard-boiled and peeled
• 3 tablespoons coconut oil
• ½ teaspoon fennel seeds
• 1 small piece cinnamon, 2 cloves, 2 cardamom pods (lightly crushed)
• 3 large onions, thinly sliced
• 1 tablespoon ginger-garlic, crushed
• 2 green chillies, slit
• A sprig of curry leaves
• ½ teaspoon turmeric
• 1½ teaspoons Kashmiri chilli powder
• 1½ teaspoons coriander powder
• ½ teaspoon freshly crushed black pepper
• 2 medium tomatoes, chopped
• ½ teaspoon garam masala
• Salt

Method

1. Prepare the eggs. Make a few shallow slits on each egg so the masala gets in. Some people fry them briefly in oil with a pinch of turmeric and chilli first. Optional, but tasty.
2. Whole spices. Heat coconut oil. Add fennel, cinnamon, cloves and cardamom. Let them sizzle for 20 to 30 seconds.
3. Onions, slowly. Add the onions and a pinch of salt. Cook on medium for 12 to 15 minutes until soft and golden brown. This is the most important step. Don't rush it.
4. Aromatics. Add ginger-garlic, green chillies and curry leaves. Fry for 2 minutes.
5. Powders. Lower the heat. Add turmeric, chilli, coriander and pepper. Stir for a minute without letting them burn.
6. Tomatoes. Add and cook until they break down completely into the masala.
7. Eggs. Add the eggs and a splash of water. Coat them well and cook for 5 minutes.
8. Finish. Sprinkle garam masala, add a few more curry leaves, and switch off.

The spices that matter most

• Fennel gives the sweet, Kerala-style smell.
• Black pepper adds heat without needing more chilli.
• Garam masala at the end lifts the whole dish. Fresh, homemade garam masala makes a noticeable difference. Our Kerala garam masala recipe makes a small jar that stays fragrant for weeks.

Serve with

Appam is the classic pairing. Parotta, idiyappam and chapati all work. Leftovers are excellent in a sandwich the next morning.

For the whole spices, see our 3-in-1 Kerala spice combo, and our black pepper for crushing fresh.