Eggs are all over Instagram these days, especially runny eggs. And, nothing against a good runny egg, but if you want to change things up for breakfast/brunch, try this popular South Indian dish, Nadan Mutta (Egg) Roast – it’s one of my favs!
WHAT YOU’LL NEED
THE INGREDIENTS
- 10 eggs, hard-boiled, halved
- 2 tbsp coconut oil (for frying)
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 10-12 curry leaves
- 6 shallots, sliced
- 6 cloves of garlic, minced
- 1 ½ inch ginger, minced
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 ½ tsp garam masala
- 1 ½ tsp coriander powder
- ¼ tsp crushed black pepper
- 2 large tomatoes, diced
- 1/3 cup water
- ½ cup cilantro, chopped
- salt to taste
HOW TO MAKE IT
- In a saucepan, boil the eggs for about 10-12 minutes. Reduce the heat and let stand in hot water for another 5 minutes before adding cold water. Once cool, remove the shells and cut the eggs in half, longways. Set these aside.
- In a saute pan, heat the coconut oil on medium-high heat and add the fennel, cumin, and curry leaves. Once the curry leaves begin to curl a little, add the shallots, garlic, and ginger.
- When the shallots soften up, add the turmeric, red chili powder, garam masala, coriander powder, and crushed black pepper. Mix well and let this begin to thicken a little.
- Add the tomatoes and let it cook for about a minute before adding 1/3 cup water and cilantro. *The tomatoes will add natural moisture to this mix, but the extra water will help create a light gravy for the eggs to simmer in.
- Now, add the eggs and let this boil for 8-10 minutes to allow all the flavors to soak in to the eggs and for the gravy to thicken. Sprinkle fresh chopped cilantro for garnish.
- This is traditionally served with appam, but it also goes well with rice or chapathi.
Serves: 4
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