The Ingredients
1 small red onion
1 fresh red or green chilli
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
4 wholemeal chapatis
olive oil
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large free-range eggs
How to:
Preheat the oven to 160ºC/325ºF/gas 3.
On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
Pick and roughly chop the coriander leaves, finely chopping the stalks.
Halve, deseed and finely chop the tomatoes.
Place the chapatis on a tray and into the oven to warm through.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
Add the spices, then cook for 1 minute, or until smelling fantastic.
Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.