Goan Egg Roast
Goan Egg Roast is a Goa Indian breakfast dish made with hard-boiled eggs, onion, tomato, grated fresh coconut and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 25 min
- Calories (estimate)
- ~420 kcal
- Course
- Breakfast
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 4 hard-boiled eggs, halved
- 1 large onion, finely chopped
- 1 large tomato, chopped
- 1/4 cup grated fresh coconut
- 1 tbsp ginger-garlic-green chili paste
- 8-10 curry leaves
- 1/2 tsp turmeric powder
- Goan spice blend (red chili, coriander, garam masala)
- 2 tbsp coconut oil
- Salt to taste
Method
- 1Heat coconut oil in a pan, add curry leaves and sauté for a few seconds.
- 2Add chopped onion and cook until golden brown.
- 3Stir in ginger-garlic-green chili paste and cook until aromatic, about 1 minute.
- 4Add chopped tomatoes, turmeric powder, Goan spice blend, and salt; cook until tomatoes soften and oil separates.
- 5Grind grated coconut with a little water to a fine paste and add to the pan; cook for 3-5 minutes.
- 6Add 1/2 cup water, bring to a simmer, then gently place the halved hard-boiled eggs into the gravy.
- 7Cover and cook for another 5 minutes.
- 8Serve hot with Goan pao or rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
