For days when you have few ingredients but still want something delicious quickly, this easy Keralan Mutta Egg Roast will hit the spot.
This is a dish that transcends standard eating norms. You could enjoy it for a breakfast/brunch with a side of dosa/appam (fermented crepes), for a quick easy lunch with crusty bread or eating with your hands with a cold one in the evening.
Tips & Tricks
In a dish like this where only few ingredients are all punching above their weight, let them all shine. Really jammy alliums is the central force of this dish so don’t skimp on it. I love using a combination of shallots and leeks here instead of regular red onions. I love the texture and bite they bring. Thinly sliced works best here. The freshly toasted spices are important for both fragrance and heat. Many recipes include garam masala in this dish but I find that superfluous. Resist the urge to cook this on a high heat – the low heat helps create that jammy alium texture.
The Keralan Mutta Egg Roast is really easy to make, even easier to relish. Particularly perfect when you want something delicious with minimum effort and without needing to grocery shop. I love roughly smashing the soft jammy eggs with the back of my fork on a toast along with some of the alium mix for the very best kinda open faced sandwich.
If I were doing this as a part of a spread for guests (particularly over drinks), I’d also make this Cauliflower 65 and this Prawns Koliwada for a snack party of my dreams!
Keralan Mutta Egg Roast
Ingredients
- 6 Eggs
- ½ cup Shallots (finely sliced)
- 2 cup Baby Leeks (finely sliced)
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- 1-2 Red Chillies (depending on spice tolerance)
- 8-10 Curry Leaves
- ½ cup Tomatoes (finely diced)
- 2 tbsp Neutral Oil
- 1 tsp Fennel Seeds
- 1 tsp Black Peppercorn
- 1 tsp Coriander Seeds
- ½ tsp Mustard Seeds
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Sugar (adjust to taste)
- Salt (to taste)
Instructions
- In a heavy bottom pan, toast your whole spices (peppercorn, coriander and fennel seeds) until fragrant. Let them cool and pound in a mortar pestle, set aside.
- Bring a large pot of water to a boil. Using a large slotted spoon, carefully lower your eggs into water one at a time. Cook for 7 minutes on the timer. While they cook, prepare a bowl with ice water. When ready, add the eggs to chill until just slightly warm, about 2 minutes. Peel and set aside.
- In the same pan, heat oil. Add the mustard seeds and curry leaves and let them splutter. Add the sliced shallots and leeks and season with some salt. Cook on low flame until they start to soften.
- Add the ginger garlic paste and cook down until the raw smell goes away. Add the chilli, turmeric powders along with the toasted spice mix and let it coat the shallot-leek mix nicely.
- Add the diced tomatoes and cook slowly until their water has evaporated. You will be left with a jammy mixture. Adjust salt/sugar to taste for balance.
- Toss in your eggs for a minute and turn off the heat. Eat as is or with crusty bread/soft flatbreads.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. If you are sharing on Instagram, please do tag me @rupalbhatikar.
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