Egg Onion Roast, also known as Egg Pepper Fry, is a spicy and flavorful dish that’s perfect as a side for rice, chapathi, or any Indian bread. The combination of onions and freshly ground pepper makes this dish a must-try for anyone who loves bold flavors.

I’ve always had a soft spot for eggs—they’re such a versatile ingredient. Whether it’s a simple boiled egg, a hearty omelette, or something more elaborate like an egg curry, I find them comforting and satisfying. Among all the ways to prepare eggs, I particularly love dishes that pair them with bold spices, like this egg onion roast. The way the spices meld with the richness of the eggs is pure comfort on a plate. It’s one of those dishes that I can have anytime, whether for breakfast, lunch, or dinner.

Recipe

Video recipe

Ingredients

• 1 tomato, chopped
• 1 tbsp peppercorns
• 1 tsp fennel seeds
• 3 cloves garlic
• 1 sprig curry leaves
• 1 tsp coconut oil (or any cooking oil)
• 2 onions, thinly sliced
• 1/8 tsp turmeric powder
• 1/4 tsp chili powder (or Kashmiri chili powder for less heat)
• 3/4 tsp coriander powder
• 1/8 tsp garam masala
• 1/8 tsp salt
• 5 eggs
• 1/2 tsp pepper powder
• 1/2 sprig curry leaves, torn
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Prepare the Masala Paste:
   • In a blender, add the chopped tomato, peppercorns, fennel seeds, garlic cloves, and curry leaves.
   • Grind it to a smooth paste, adding a little water if necessary.
2. Cook the Onions:
   • Heat 1 tsp of coconut oil in a pan.
   • Add the sliced onions and sauté until they turn slightly brown.
3. Add the Masala:
   • Pour the prepared masala paste into the pan with the onions.
   • Mix well and cook until the raw smell of the masala disappears.
4. Spice It Up:
   • Add turmeric powder, chili powder, coriander powder, garam masala, and salt to the pan.
   • Fry everything together until the spices are well cooked, taking care not to burn them.
5. Cook the Eggs:
   • Break 5 eggs directly onto the spiced onion masala in the pan.
   • Sprinkle salt and 1/2 tsp pepper powder over the eggs.
   • Tear 1/2 sprig of curry leaves and add them on top.
6. Cover and Cook:
   • Cover the pan with a lid and cook on low flame until the eggs are solid and cooked on top.
7. Flip and Roast:
   • Once the eggs are cooked, cut them into quarters and gently turn each piece over.
   • Roast the egg pieces on both sides without breaking them too much, until they are well browned.
8. Garnish and Serve:
   • Garnish with chopped coriander leaves and serve hot.

Step pics

in a blender, take tomato, peppercorns, fennel seeds and garlic

also add curry leaves

grind it to a fine paste

heat a pan and add coconut oil

add sliced onions and start frying

fry until it is slightly brown

add the prepared masala

cook until raw smell leaves

add all the spice powders: turmeric, chilli, coriander, garam masala and salt.

Mix and cook for a couple of minutes.

break the eggs on top of the fried onions.

tear the curry leaves and put it on the top.

close cook until eggs are solid and cooked. cook on a low flame.

cut it to quarter and turn sides

gently keep turning sides here and there without breaking it much

the eggs along with the caramelised onion should be blended well

cook until you find nice brown spots on eggs all over.

serve it hot

Expert Tips

1. Perfectly Cooked Onions: Fry the onions until they are just beginning to caramelize. This adds sweetness that balances the spice from the pepper and chilli.
2. Coconut Oil Magic: Using coconut oil not only enhances the flavour but also gives the dish an authentic South Indian touch. It’s particularly great when combined with curry leaves.
3. Low and Slow: When cooking the eggs on top of the masala, keep the heat low and cover the pan. This allows the eggs to cook gently, absorbing the flavours from the spices without burning the onions below.
4. Peppercorn Perfection: For a more robust flavour, crush the peppercorns freshly just before using. The burst of flavour from freshly ground pepper is unmatched.

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