Egg Roast

Ingredients

• 4 hard-boiled eggs (peeled and halved or scored)
• 2 tbsp ghee
• 1 onion (finely sliced)
• 1 tsp ginger-garlic paste
• 2 green chilies (slit)
• 1 sprig curry leaves
• 0.25 tsp turmeric powder
• 1 tsp red chili powder
• 0.5 tsp black pepper powder
• 0.5 tsp garam masala
• salt (to taste)

Steps

1. 1

   Heat ghee in a pan or kadai over medium heat.

2. 2

   Add the sliced onions and sauté until they become soft and golden brown.

3. 3

   Stir in the ginger-garlic paste, slit green chilies, and curry leaves. Sauté until the raw smell of the paste disappears.

4. 4

   Add the turmeric powder, red chili powder, black pepper powder, garam masala, and salt. Mix well and cook for a minute until the spices are fragrant.

5. 5

   Add the hard-boiled eggs to the pan. Gently toss them in the masala until they are well-coated and slightly roasted on the outside.

6. 6

   Serve hot with roti or paratha.

Notes

The transcript emphasizes that this dish is particularly delicious when served with flatbreads like roti or paratha.

Nutrition per serving

• egg roast
• indian
• main dish
• spicy
• breakfast
• high-protein
• quick-meals