Bulls-eye Egg Roast

Egg roast is a native dish in Kerala. Here is a lovely twist for the normal egg roast; instead of adding boiled eggs; add cracked eggs directly in to the onion tomato masala and cooks it until nicely cooked and covered. It is one of simplest roast preparation and at the same time a delicious side dish.Serve it as a side dish for your breakfast or dinner or simply with rice for lunch.

  1. Eggs-4 nos
  2. Onion-2 large
  3. Tomato-2 large
  4. Ginger garlic crushed-1 tbsp
  5. Green chilly -2 nos
  6. Turmeric powder- ½ tsp
  7. Chilly powder-1 tbsp
  8. Garam masala powder- 1/2 tsp
  9. Salt-to taste
  10. Coconut oil-2 tbsp
  11. Cumin seeds- 1/2 tsp
  12. Pepper powder- 1/ tsp
  13. Salt-to taste
  14. Coriander leaves thinly chopped-1 tbsp


  • Heat coconut oil, in a pan; splutter cumin seeds.
  • Add thinly chopped onions ans sauté until, golden brown in color.
  • Add chopped ginger, garlic and slit green chillies.
  • Add chopped tomatoes and sauté until mashed well.
  • Add turmeric powder, red chilly powder  and garam masala powder one by one after mixing well in each addition.
  • Add coriander leaves, salt and one cup of hot water to it.
  • When it boils for a minute; break the eggs one by one slowly in to the four sides (without touching each one) of the pan.
  • After adding eggs don't stir the pan, sprinkle little pepper powder and salt on top of each eggs. 
  • Allow to cook (partially cover the pan with a lid) for about 10 minutes until the eggs get cooked and gets a nice bulls eye texture; also the gravy gets thickened.
  • Switch off the flame and serve it hot with the side of rice or roti!!!
Bulls-eye Egg Roast Bulls-eye Egg Roast Reviewed by fejnaem on 02:32 Rating: 5

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