Who doesn’t love a good egg roast once in a while? It’s one of the fastest dishes to prepare and tastes fantastic! I got this recipe from my aunty Ruffina. She is one of the best cooks I know, who understands flavours very well. I have tried to get my egg roast exactly the same as her’s a number of times but somehow it doesn’t reach quite that consistency. Her secret is to saute the onions and tomatoes for a long time on low heat till they are almost a mush. Nevertheless, this dish is a feast for the senses. I hope you enjoy this one 🙂

Time:

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients:

• Red onions (large- sliced thin) – 2
• Ginger garlic paste – 1 tbsp
• Tomato (chopped) – 1
• Red and Green Bell peppers (sliced thin) – 1/4 (OPTIONAL)
• Kashmiri Chilli Powder – 1.5 tsp
• Coriander Powder – 1 tsp
• Black Pepper Powder – 1/4 tsp
• Fennel Powder – 1 tsp
• Boiled eggs – 6
• Water – 1/4 cup
• Salt – 1 tsp
• Coriander Leaves (for garnish)

Method:

1. Saute the ginger garlic paste in olive oil
2. Add the onions and saute till they are soft
3. Add the tomatoes and bell peppers (optional). Saute till the tomatoes are soft
4. Add the masalas and salt. Mix well
5. Add the water and turn the heat up until the water is boiling in the mixture
6. Mix well, turn heat down again until all the water has evaporated
7. Add the boiled eggs and coat the eggs with the masalas
8. Let the dish sit for few minutes
9. Serve and enjoy 🙂