Egg Choka


Egg is such a versatile food item. You can scramble it, you can boil it, you can use it as a binding agent, and the list goes on and on. How many of you have ever had egg choka though? I know that some of you are probably doing a double take, wondering if you read that right, (I get that in real life too) but rest assured that you did. As with other chokas, the underlying commonality found in egg choka, is the concept of roasting some of the ingredients that goes into the dish. And like with all chokas, it’s delicious! Now, the dish in itself may not win any beauty awards anytime soon, but make no mistake, that what it lacks in looks, it more than makes up for in flavours. So are you going to take the plunge and try it today?


4 hard boiled eggs – peeled
5 leaves chadon beni
1 Scotch bonnet pepper
1 pinch of black pepper
Salt to taste
1 clove garlic
1 small onion
2 ½ tablespoons vegetable oil
  • In a skillet heat 1 tablespoon of oil. Add the boiled eggs and fry until the entire surface of eggs are a golden brown. Remove from the pot and allow it to cool.
  • Wrap the pepper, onion and garlic in foil and roast over an open flame for about 3-5 minutes. Don’t worry if you items get charred marks, this brings out the flavor of the dish.
  • On a flat piece of foil, lay your chadon beni leaves. Place this over an open flame, and roast until the leaves start to char.
  • Remove items off the stove and grab a bowl.
  • Add the clove of garlic and a small piece of the roasted pepper to the bowl. Using a pestle, crush the garlic and pepper until it forms a paste.
  • On a chopping board, finely chop the chadon beni and add it to the bowl.
  • Chop the onions and it to the bowl.
  • Take your eggs which have now cooled, diced them and add them to the bowl.
  • Add salt and black pepper to taste and toss all the ingredients together.
  • This step is completely optional so if you wish to keep the recipe a bit healthier, you can omit it all together. In my opinion though, this makes the dish a complete choka. – Heat the remaining 1 ½ tablespoons of oil. Now you want this to reach a very high temperature so make sure to heat it well.
  • Remove the oil from the heat and it to the choka. Be careful not to burn yourself!
  • Mix well and serve.



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