Egg Pepper Roast
This egg pepper roast is one of the most comforting, versatile and spicy Indian curries you’ll ever come across.
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Servings: 1 Servings
Calories: 516kcal
Ingredients
Ingredients For the eggs
- 2 Eggs (boiled)
- 1 tablespoon Pepper powder (crushed)
- 1 pinch Turmeric powder
- ½ teaspoon Salt
- 1 tablespoon Oil
Ingredients For the curry
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fennel seeds
- 1 inch Cinnamon
- 2-3 Cloves
- 8-10 Curry leaves
- ¼ cup Onion (finely chopped)
- ¼ cup Tomatoes (finely chopped)
- 1 pinch Turmeric powder
- 1 tablespoon Black pepper powder
- 1 tablespoon Coriander powder
- ½ tablespoon Cumin powder
- 2 teaspoon Salt
- ¼ cup Water
- 1 bowl Prepared eggs
- 1 stem Coriander leaves (chopped)
Instructions
- Cut the boiled eggs in half.
- Heat oil in a pan. Add the turmeric powder and black pepper powder. Saute.
- Place the sliced boiled eggs facedown on the pan. Let it cook for 1-2 minutes. Then flip them and cook the otherside. Sprinkle salt and mix. Keep them aside.
- Next, in the same pan, add the oil to make the curry. Once it’s hot, add the whole spices and saute. Add the curry leaves and saute.
- Next, add the onions and saute. Cook for 2 minutes.
- Add in the tomatoes next and saute. Cook for 1 minute.
- Add the powdered spices next and saute. Cook for 2 minutes.
- Next, add in the water and let the curry simmer.
- Add the prepared eggs and coat it with the curry.
- Garnish with chopped coriander leaves and serve hot with rice or paratha of your choice.
Nutrition
Serving: 1Serves | Calories: 516kcal | Carbohydrates: 20g | Protein: 23g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 346mg | Sodium: 1010mg | Potassium: 803mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3331IU | Vitamin C: 174mg | Calcium: 248mg | Iron: 7mg