Eggs masala

Yields1 Serving
 1 tsp rapeseed oil
 1 turmeric root (peeled and finely chopped)
 1 tsp cumin seeds
 1 red onion (chopped)
 1 red chilli (finely sliced)
 1 romano pepper (chopped)
 1 tsp ground turmeric
 2 tsp garam masala
 120 ml water (hot)
 2 eggs
 2 slices of sherston loaf
 coriander (coarsely chopped)
 salt and black pepper
1

Heat the rapeseed oil gently in a pan. Add the turmeric root along with the cumin seeds and fry on a low heat for 30 seconds. Then add the onion and fry for a further 2 minutes.

2

Add the chilli and romano pepper and cook for 2 minutes more, before adding the ground turmeric and garam masala, and stirring.

3

Add the water, stir and bring the mixture to a simmer.

4

Crack the eggs onto the top of the mixture and continue to simmer for 5-7 minutes (depending on how runny you like your eggs) and toast the bread.

5

Finally, season with salt and pepper, scatter the coriander over and serve with the toast. Enjoy!

CategoryCuisine

Ingredients

 1 tsp rapeseed oil
 1 turmeric root (peeled and finely chopped)
 1 tsp cumin seeds
 1 red onion (chopped)
 1 red chilli (finely sliced)
 1 romano pepper (chopped)
 1 tsp ground turmeric
 2 tsp garam masala
 120 ml water (hot)
 2 eggs
 2 slices of sherston loaf
 coriander (coarsely chopped)
 salt and black pepper

Directions

1

Heat the rapeseed oil gently in a pan. Add the turmeric root along with the cumin seeds and fry on a low heat for 30 seconds. Then add the onion and fry for a further 2 minutes.

2

Add the chilli and romano pepper and cook for 2 minutes more, before adding the ground turmeric and garam masala, and stirring.

3

Add the water, stir and bring the mixture to a simmer.

4

Crack the eggs onto the top of the mixture and continue to simmer for 5-7 minutes (depending on how runny you like your eggs) and toast the bread.

5

Finally, season with salt and pepper, scatter the coriander over and serve with the toast. Enjoy!


Eggs masala