This is a gorgeous egg curry from Kerala. It does take a little time to get the onions to the right golden color, but that is at the heart of this dish. This curry pairs perfectly with flaky Kerala parottas, layered flatbreads that can be found frozen in your Indian supermarket. It is typically a breakfast dish served with lacy coconut pancakes called appams. But let’s be real, this is too much work just for breakfast! I think it is as great for dinner with a bowl of steamed rice.