Indian
Main Course
Egg Roast Recipe
43Min
Easy
Recipe Variants
Whether you are having a last minute get together with friends, hosting a Sunday lunch for family or just a small weekday meal for two, Egg Roast is a recipe which is perfect for any occasion. This fuss-free recipe made with boiled eggs and simple everyday ingredients can be served as a starter or as an accompaniment to your favourite main course. You can also cut the eggs into bite-sized cubes and fill it between breads to make a quick snack.
1 Sachet
4 Tablespoons
Oil
1 Teaspoon
Ginger (Crushed)
1 Teaspoon
Garlic (Crushed)
2
Green Chillies (Slit, Lengthwise)
2
Onion (Finely Chopped)
0.5 Teaspoon
Black Pepper Powder
1
Tomato (Finely Sliced)
0.5 Cup
Hot Water
15
Curry Leaves
1 Pinch
Salt
4
Egg (Hard Boiled, Halved Lengthwise)
.
Nutrition Value
Energy
447.94 kcal
Carbohydrates
7.59 g
Protein
7.27 g
Fats
20 g
Information per serving
Instruction
43 Minutes
Step 1
15 Min
Prepare ingredients as mentioned in the list.

Step 2
10 Min
Heat the oil in a karahi, add the ginger, garlic, green chillies and onions. Sauté till the onions are soft and transparent.

Step 3
8 Min
Add the pepper powder and MAGGI Masala-ae-Magic and mix well. Add the tomatoes and cook till soft.

Step 4
7 Min
Add the hot water, curry leaves and salt to taste. Cook for 5 minutes till the gravy becomes thick. Now, add the halved eggs, gently cover them with the thick gravy and cook for 5 minutes on low-flame.

Step 5
3 Min
Serve hot with bread or parathas.
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