Tuesday, 28 May 2013

Spicy Egg Roast

This recipe had come in a fortnightly Malayalam magazine my mother used to read years back – Vanitha. We absolutely loved the tangy note due to the addition of vinegar. This dish being an absolutely quick recipe I have rustled it up many a times when I have unexpected guests at meal times. Do give this recipe a shot.


5 hard boiled eggs,
2 medium sized onions,
2 tsps synthetic vinegar,
1 tsp black pepper powder,
1.5 tsps red chilli powder,
Salt to taste,
2 tbsps oil


Peel and slice the onions into rounds.

Peel and make longitudinal slits on the eggs keeping them whole.

Mix the salt, red chilli powder and black pepper powder with the vinegar in a small bowl.

Heat the oil and when it is hot, add the eggs and fry till they brown. Remove and keep aside. In the same oil add the onion slices and fry till they are translucent. Now add the spice mixture and sauté for a minute. Fold in the eggs and cook for about 2-3 minutes. Serve hot.

Goes well with rice, sambar/dal and some stir fry vegetable.