Egg Roast
If you've got tomato, green chillies and coriander powder, you're most of the way to this vegetarian: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the eggs in a saucepan, cover with cold water and bring to the boil, then simmer for 9 to 10 minutes; cool them under cold running water, peel, and make a few shallow slits in each so the masala can flavour them.
- Thinly slice the onions, finely chop the tomato and slit the green chillies lengthways.
- Heat the oil in a pan over medium heat, add the curry leaves and sliced onions with a pinch of salt and fry for 8 to 10 minutes, stirring often, until the onions are soft and deep golden brown.
- Add the ginger-garlic paste and green chillies and fry for 1 to 2 minutes until the raw smell disappears, then lower the heat and stir in the coriander powder, red chilli powder and turmeric, cooking for 30 seconds.
- Add the chopped tomato and a splash of water, then cook for 5 to 6 minutes until the tomato breaks down and the oil begins to separate from the masala.
- Add the peeled eggs and turn them gently to coat in the masala, then sprinkle over the garam masala and let them cook for 3 to 4 minutes so they take on colour and flavour.
- Garnish with fresh coriander and serve hot with appam, parotta, chapati or steamed rice.
You'll use: Frying pan / skillet · Saucepan · Pan · Steamer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Egg Roast take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Egg Roast vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Egg Roast is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Egg roast Kerala.jpg by Dr. Chinchu C., CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.