Chettinad Spiced Egg Curry Toast Recipe

About this recipe

Chettinad Spiced Egg Curry Toast combines the bold and aromatic flavors of South Indian spices with creamy, rich egg curry served atop crispy toast. Perfect for breakfast, this dish offers a delightful mix of textures and flavors, with a medium spice level to suit a variety of palates. The curry is made with a blend of freshly ground Chettinad spices, tangy tomatoes, and boiled eggs, creating a hearty and satisfying start to your day.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 200 ml Coconut Milk
• 100G Oleo
• 100 g Badishep Big Premium
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs for 10 minutes in a saucepan until fully cooked, then peel and set aside.
2. 2. Heat vegetable oil in a pan over medium heat, add fennel seeds and cumin seeds, and sauté until aromatic.
3. 3. Add chopped onions and green chilies, cooking until the onions turn translucent, then stir in the ginger-garlic paste and sauté for another minute.
4. 4. Mix in chopped tomatoes, turmeric powder, red chili powder, and Chettinad spice mix, cooking until the tomatoes soften and the oil begins to separate.
5. 5. Pour in the coconut milk, stir well, and let the curry simmer for 5 minutes to thicken slightly.
6. 6. Add the boiled eggs to the curry, gently stirring to coat them in the sauce, and let simmer for another 3 minutes.
7. 7. Toast the bread slices until golden and crispy, then place them on serving plates.
8. 8. Spoon the egg curry onto the toast slices, garnish with chopped coriander leaves, and serve warm.