A gently spiced breakfast from ” A Flash in the Pan” by John Whaite.
Ingredients
- 4 large free range eggs
- 1 tsp fine sea salt
- 1/2 tsp fine black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp nigella seeds
- knob of unsalted butter for frying
To serve:
- 2 naan breads preferably garlic naan
- 2 tsp mango chutney
- 1 small red onion finely sliced
- a small handful coriander roughly chopped
- 1 red chilli finely chopped
- 1 tsp tamarind concentrate
- sea salt flakes
Servings:
Instructions
- Put a large frying pan over a high heat. Once it is hot, add the naan breads one at a time, frying for about 30 seconds a side until warmed through. Put onto a plate, then put another plate on top to keep them warm.
- In a mixing bowl beat together the eggs, salt and spices until very well combined.
- Return the pan to a medium high heat and add the butter. Once it starts to sizzle add the eggs. Keep the eggs moving, scraping constantly with a wooden spoon or spatula. When they are thickened but still a bit runny tip them back into the mixing bowl.
- Spread the mango chutney over the naan breads and top with the eggs. Finish with a sprinkling of onion, coriander and chilli, a drizzle of the tamarind and a few flakes of sea salt.
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