Malabar Egg Curry is a staple recipe in south India. The spice blend is common to Kerala; hence it is named for the Malabar coast. Egg Curry is usually served for breakfast but it is delicious served at dinner as well. Serve with chapatis, appams, noolputtu, puttu or steamed rice.

Malabar Egg Curry

Malabar Egg Curry is a traditional recipe from Kerala with boiled eggs served in a delicately seasoned coconut curry.

To make Egg Curry, the first step is to hard boil the eggs. The second step is to make the curry. Shallots fried in spiced oil until they turn golden brown are ground to a paste which becomes the base for the curry. Chopped (or sliced) onions are fried in more spices. To this, tomato paste is added along with coconut milk, water and the spiced shallot paste to finish the curry. After the curry simmers and becomes thick it is done.

Transfer the egg curry to a serving bowl and place the halved eggs on top to serve. The simple boiled eggs are a perfect accompaniment to the rich curry. Use your favorite bread or rice to eat up every tasty bite!

There are many variations on this recipe. But all of them include onions, tomato, coconut, eggs and spices. When my husband makes it, he slices the onions rather than chopping them. I think he was a bit distressed that I didn’t prepare it the way he likes it. Another variation is the use of tomato paste versus two chopped plum tomatoes.

Some recipes omit the grated coconut since coconut milk is included. Other recipes omit the coconut milk to get a darker curry and only use grated coconut. I like to be able to bite into a tiny bit of coconut while other people prefer a smoother texture in their curry.

The traditional recipe uses whole boiled eggs. I think it is easier to eat them if they are already cut in half.

The spices used include cumin anise, turmeric and chiles. I use dried red chiles. More can be added for a hotter curry or the seeds can be removed to make it milder. My husband uses both dried red chiles and one or two green chiles to achieve his preferred heat level. My recipe has moderate heat so you can taste and enjoy the flavors in the curry.

This is obviously a very flexible recipe. There are so many variations on this recipe that any changes you make based on your preferences, the resulting dish will be a hit.

A few weeks ago I accompanied my husband to Houston for a short trip. While walking around downtown for my morning exercise, I happened to discover a tiny taco shop near the court buildings. I was amazed at the long line of diverse people, some in suits with briefcases and others in jeans and work boots, standing patiently in a long line to purchase their breakfast tacos. I would have joined the queue but I had not brought any cash with me and walking up in exercise clothes somehow gave me the feeling that I would defeat the purpose of my morning walk.

After I returned home, my kids told me they ate breakfast tacos all the time. This was news to me! So I took my grown kids to the local taco shop and purchased a variety of the breakfast treats. They were delicious. I was hooked and indspired to create an Indian taco recipe.

Indian Breakfast Tacos

Indian Breakfast Tacos are delicious chapatis filled with spiced eggs, chickpea and potato masala topped with roasted tomato chutney, yogurt, cheese and cilantro.

My Breakfast Tacos recipe is rich in flavor. Served on a fresh hot chapati loaded with fluffy scrambled eggs and chickpea and potato masala. it is topped with homemade roasted tomato chutney, fresh yogurt, grated cheese and cilantro.

I make the scrambled eggs simply by adding a little cumin and red chile powder to the eggs. Not so much as to add heat, just enough to add flavor. As the eggs cook I add chopped red bell pepper and green onions for color.

The recipe for the chickpea and potato masala is a simplified version that I make for my Chickpea Masala. I added diced red potatoes because all authentic Tex-Mex breakfast tacos include them. The recipe starts by cooking the seasonings: onion, garlic, ginger and spices. Once the onion browns and the flavor is rich and sweet, I add the potatoes so they can cook through before adding the chickpeas. This is so easy and tasty it can be served by itself as a side dish.

To make the roasted tomato chutney, I prepare the seasonings, then add them to the tomatoes. All of this is blended until smooth. I roast the chutney on the stovetop to cut out the raw taste of the ingredients and to bring out the rich flavor of the tomatoes.

I like to set out each component of my Breakfast Tacos in separate bowls and let everyone customize their taco. I noticed that my kids made very simple tacos but my husband and his mother loaded them with roasted tomato chutney! They made our brunch turn into a fun meal, a lot of eating, talking and laughing.

Indian Breakfast Taco buffet

Indian Breakfast Tacos set out buffet-style.

Use fresh chapatis when serving my Breakfast Tacos for authentic flavor. If they are not available, feel free to substitute whole wheat tortillas.