Apparently this is a popular street food snack in India. And a recipe that I decided to try following a delicious brunch at the cafe in Victoria Park in Hackney. If you ever happen to be nearby I’d recommend it as their food is bloody lovely, a mixture of British and authentic Indian dishes in a big, bright cafe. I had to ask the guy who worked there what went in to this dish and he was kind enough to share the ingredients with me! It takes about 20 minutes in total and is great as an alternative breakfast/brunch/hangover cure, full of gentle and comforting Indian flavours.
For another alternative breakfast see this previous post https://katielovescooking.wordpress.com/2013/01/20/mexican-breakfast-with-homemade-tortilla-chips-35-mins/. And look out for a chilli cheese on toast recipe coming soon!
Ingredients (serves 2)
1 medium sized tomato, chopped
1/2 green chilli, finely chopped
Small bit of fresh ginger, chopped
1/2 clove garlic, crushed/chopped
1/4 small onion, chopped
Handful coriander, chopped
1/2 tsp turmeric
4 eggs, briefly beaten and seasoned with salt and pepper
Heat some oil in a pan and add all the ingredients apart from the turmeric and eggs. Heat for approx 2 mins. Add the turmeric then after about 30 seconds add the eggs. Gently move them around for approx 5 minutes, until they are cooked and a little glossy. Eat on toast!
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