Peppered South Indian Egg Roast Recipe

About this recipe

Peppered South Indian Egg Roast is a flavorful breakfast dish that combines hard-boiled eggs with a rich and aromatic masala. This dish features the bold flavors of curry leaves, black pepper, and spices, balanced with the sweetness of caramelized onions and tangy tomatoes. It pairs perfectly with dosa, paratha, or steamed rice for a wholesome and satisfying meal. Designed with a medium spice level, this recipe delivers a comforting warmth that is ideal for a family breakfast.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 50 g Black Pepper Powder
• - Coconut Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Boil the eggs for 8-10 minutes, peel them, and set aside.
2. 2. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and green chilies, sauté for 1 minute.
3. 3. Add the sliced onions and cook until golden brown, stirring occasionally.
4. 4. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. 5. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
6. 6. Gently score the boiled eggs with shallow slits and add them to the masala. Sprinkle black pepper powder and garam masala over the eggs.
7. 7. Toss everything gently to coat the eggs with the masala and cook for 3-4 minutes on low heat.
8. 8. Garnish with fresh coriander leaves and serve hot with dosa, paratha, or rice.