Bulls-eye Egg Roast

Egg roast is a native dish in Kerala. Here is a lovely twist for the normal egg roast; instead of adding boiled eggs; add cracked eggs directly in to the onion tomato masala and cooks it until nicely cooked and covered. It is one of simplest roast preparation and at the same time a delicious side dish.Serve it as a side dish for your breakfast or dinner or simply with rice for lunch.

Ingredients:

1. Eggs-4 nos
2. Onion-2 large
3. Tomato-2 large
4. Ginger garlic crushed-1 tbsp
5. Green chilly -2 nos
6. Turmeric powder- ½ tsp
7. Chilly powder-1 tbsp
8. Garam masala powder- 1/2 tsp
9. Salt-to taste
10. Coconut oil-2 tbsp
11. Cumin seeds- 1/2 tsp
12. Pepper powder- 1/ tsp
13. Salt-to taste
14. Coriander leaves thinly chopped-1 tbsp

Preparation:

• Heat coconut oil, in a pan; splutter cumin seeds.
• Add thinly chopped onions ans sauté until, golden brown in color.
• Add chopped ginger, garlic and slit green chillies.
• Add chopped tomatoes and sauté until mashed well.
• Add turmeric powder, red chilly powder  and garam masala powder one by one after mixing well in each addition.
• Add coriander leaves, salt and one cup of hot water to it.
• When it boils for a minute; break the eggs one by one slowly in to the four sides (without touching each one) of the pan.
• After adding eggs don't stir the pan, sprinkle little pepper powder and salt on top of each eggs. 
• Allow to cook (partially cover the pan with a lid) for about 10 minutes until the eggs get cooked and gets a nice bulls eye texture; also the gravy gets thickened.
• Switch off the flame and serve it hot with the side of rice or roti!!!

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