Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon sesame oil
3 spring onions, thinly sliced on the diagonal
1 teaspoon black mustard seeds
1⁄2 teaspoon ground turmeric
2 cloves garlic, thinly sliced
1 long red chilli, seeded and finely sliced
1 tablespoon grated fresh ginger
1 large vine tomato, seeded and diced
10 very fresh, free-range eggs
1 teaspoon sea salt
1⁄4 cup chopped fresh coriander
Tomato Relish
3 tablespoons olive oil
2 teaspoons black mustard seeds
3 stalks curry leaves* – optional
1⁄2 teaspoon chilli flakes
1 teaspoon each ground coriander and cumin
1 small red onion, finely chopped
2 cloves garlic, crushed
1 x 400 gram tin crushed tomatoes
2 tablespoons white wine vinegar
To serve
warm roti or naan bread
METHOD
Tomato relish: Heat the olive oil in a saucepan and cook the mustard seeds, curry leaves, chilli flakes, coriander and cumin until fragrant. Add the onion and garlic, season and cook for 2 minutes. Add the remaining ingredients and simmer gently for 20 minutes or until thick.
Eggs: Heat both the oils in a non-stick sauté pan over a medium heat and fry the onions, mustard seeds, turmeric, garlic, chilli and ginger until the spring onions are tender. Add the tomato and cook for 1 minute.
Whisk the eggs, salt and coriander in a bowl then pour into the sauté pan. As the edges begin to set, gently lift and fold them into the centre of the pan. Continue to cook in this way until the eggs are set but still soft and tender.
Divide between warm plates and serve with a small dish of tomato relish and warm roti.
* Curry leaves are available from Indian and Asian food stores and good fruit and vegetable shops.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.