Mutta Porichathu

1. 1
   prep

   Get all ingredients measured and ready.

   Thinly slice the shallots. Slit the green chilies lengthwise. Keep the curry leaves, cracked black pepper, turmeric, and salt within reach. This dish moves fast once you start.

2. 2
   fry · ~6 min

   Fry the eggs sunny-side up with crispy edges.

   1.Heat 1 tablespoon coconut oil in a cast iron skillet over medium-high heat.

   2.Crack two eggs directly into the hot oil, keeping them slightly apart.

   3.Fry until the whites are set and the edges turn golden and lacy (2-3 minutes).

   4.Transfer to a plate and repeat with the remaining oil and eggs.

   TIPDon't move the eggs once they hit the pan — letting them sit undisturbed creates the signature crispy edges.
3. 3
   saute · ~6 min

   Sauté the shallots and aromatics in the same skillet.

   1.Add the sliced shallots, slit green chilies, and curry leaves to the residual oil in the pan.

   2.Sprinkle in the turmeric and a pinch of salt.

   3.Sauté until the shallots turn golden brown and slightly crisp at the edges (4-5 minutes).

   4.Stir in the freshly cracked black pepper and toss for 30 seconds until fragrant.

   TIPUse medium heat — shallots can burn quickly, and you want them golden and sweet, not bitter.
4. 4
   assemble · ~1 min

   Crown the eggs with the fried shallot mix.

   1.Gently spoon the hot shallot mixture over each fried egg, coating the yolk and white evenly.

   2.Let the eggs sit in the warm pan off the heat for 30 seconds so the flavors meld.
5. 5
   serve

   Serve immediately while hot and crisp.

   Slide the eggs onto serving plates. Drizzle any remaining aromatic oil and crispy shallot bits from the pan over the top. Best enjoyed straight from the pan with steamed rice, appam, or parotta.

   TIPPair with a side of coconut chutney or a simple tomato slice to cut through the richness.

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