Roasted Eggs (Dizef Roti)

The Chinese Spring Festival is this weekend and it’s the perfect time to discover one of the classics of sino-mauritian cuisine; Dizef Roti. An easy recipe, heavily influenced by Haka cuisine, these ‘roasted’ eggs are rich in flavor and are very noticeable due to their dark colour.

Oeuf Roti
Dizef Roti

In Mauritius, they are served as starters but also with our ‘mine bouillie’ (boiled noodles).

Dizef Roti
Dizef Roti

Ingredients :

For 6 eggs:

  • 6 hard-boiled eggs
  • 2 tablespoons soy sauce
  • 2 garlic cloves (with the skin)
  • 1 small bit of peeled garlic
  • 1 star aniseed
  • 1/2 cup of water
  • Pepper
  • salt (optional)

Preparation:

  1. Start by peeling the shell off the hard boiled eggs
  2. In a saucepan add the soy sauce, star aniseed, the ginger and pepper. Before adding the garlic cloves, smash them a little, leaving the peel on.
  3. Add the water in the saucepan.
  4. Place the eggs, poking them carefully with a toothpick (or a fork..be careful). This will help the marinade penetrate the eggs, hence enhancing the flavour. Stair carefully so the egss are evenly coated. Since soy sauce is usually salty, we don’t add extra salt. However if you wish to, you can add salt according to your own preference.
  5. Let the eggs marinate for at least 30 minutes.
  6. Place the saucepan on a medium/low flame and let the eggs boil in the marinade for 10 minutes. The eggs are ready.
  7. Serve them by slicing them into 2 or 4.

Looking for another Chinese-inspired dish? How about our fried noodles recipe?

Filed Under: Mauritian Cuisine, Recipes, Starters