Pouched Egg Roast | Indian Shakshuka with step by step photos2015-09-07
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 7m
- Ready In : 7m
Pouched Egg Roast | Indian Shakshuka
Tasty and variety side dish for chappathi,roti,appam etc…
Egg roast is the famous traditional side dish in Kerala. We used to serve egg roast with appam,wheat paratha,vellyappam,idiyappam or even with rice.There are lot many way to prepare egg curry. Egg coconut milk,with onion and tomato,with roasted coconut etc… Here I made this egg roast with a variation. I had this recipe from my cousin’s home. They prepared this for chapathi. Taste too good and decided to try this. It is very simple and easy to make dish. No need to boil egg. Just crack the egg and add to the gravy directly. Within 5 minutes curry will be ready. Hope you all will like this recipe.
I have already tried some egg recipes likeEgg Paratha,Kerala style egg curry,Egg chilli,Egg biriyani,Egg spinach rice,Egg bhurji,Spring onion egg fry.Please check out the step by step description of the recipe with images and don’t forget to post your comments and feedback.
2 no of Eggs
1 no of large Onion
2 no of large Tomato
4 no of Green chillies
1 tbsp. of Ginger garlic paste
1/4 spn. of Turmeric powder
1/2 spn. of Chilli powder
Salt to taste
1 tbsp. of Oil
Pouched Egg Roast Preparation Method
Heat oil in a pan.
Add ginger garlic paste.Saute till row smell goes off.
Add chopped onion,curry leaves,green chillies. Fry till golden brown color.
Add chopped tomatoes.
When tomatoes became mushy,add chilli powder,turmeric powder,salt and saute for 2 min.
Add 1/2 glass of water and cook for 1 minute.
Now crack the eggs and carefully drop into the gravy.Cover the pan and cook for 2-3 minutes in low flame.
Serve hot with chapathi or appam
Pouched Egg Roast with step by step photos.
1.Heat oil in a pan.Add ginger garlic paste.Saute till row smell goes off.
2.Add chopped onion,curry leaves,green chillies. Fry till golden brown color.
3.Add chopped tomatoes.
4.Fry till tomatoes become mushy.
5.Add chilli powder,turmeric powder,salt and saute for 2 min
6.Spread the masala in the center of pan.
7.Add 1/2 glass of water and cook for 1 minute.
8.Now crack the eggs and carefully drop into the gravy.
9.Cover the pan and cook for 2-3 minutes in low flame.
10.Pouched egg roast is now ready. Serve hot with chpathi,appam,rice etc…