Bulls-eye roast

Egg roasts are one of the most popular items in Kerala cuisine. The most common method is to prepare this dish using boiled eggs. In case you are bored of that, try this delicious bulls eye roast that could be enjoyed with appam, puttu, porotta, chapathi or even rice. Here is the recipe.

4 eggs
3 onions
1 tomato
3 tbsp coconut oil
½ tsp turmeric powder
2 tsp Kashmiri chili powder
1 tsp crushed pepper
2 tsp coriander powder
½ tsp fennel powder
1 tbsp tomato ketchup
Salt as required
Curry leaves as required
3 green chilies

Heat coconut oil in a thick bottomed vessel
Sauté onions, green chilies, curry leaves and salt
Add the masala powders when the oil begins to separate
Sauté until the raw smell of the powders is gone
Into it add tomato ketchup, sliced tomatoes and ¾ cup water
Mix well
Cook for 10 minutes with the lid on
When the gravy begins to thicken up, break the eggs into it without breaking the yolk
Cover the lid and cook on low flame
If you prefer the egg yolk to be nicely done then flip the egg and cook for 5 more minutes
Tasty bulls eye roast is ready!

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