MASALA SCRAMBLED EGGS WITH NAAN TOAST

This is a breakfast I have come to crave morning after morning. If you can’t find tamarind, use lemon juice – it won’t be the same, but it’ll bring the acidic bite needed.

SERVES 2

PREPARATION TIME 15 minutes COOKING TIME about 5 minutes

FOR THE EGGS

4 large eggs

1tsp fine sea salt

½tsp fine black pepper

½tsp ground cumin

½tsp ground coriander

½tsp ground turmeric

½tsp nigella seeds

Knob of unsalted butter, for frying TO SERVE

2 naan breads (garlic naan is delicious here)

2tsp mango chutney

1 small red onion, finely sliced Small handful coriander, roughly chopped

1 red chilli, finely chopped 1tsp tamarind concentrate

(I used Natco)

Sea salt flakes

1 Put a large frying pan over high heat. Once it’s hot, add the naan breads, one at a time, frying for about 30sec per side, until warmed through. Pile them on a plate, then invert another plate on top to keep them warm and soft.

2 In a mixing bowl, beat together eggs, salt and spices until well combined.

3 Return the pan to medium-high heat and add the butter. Once the butter melts, add the eggs. It’s important to keep them moving, scraping them off the bottom of the pan with a spoon constantly. When they look as though they’ve thickened but have movement to them, put them back into the bowl you used to beat them – don’t worry, the residual heat in the eggs will cook any raw egg that was left in the bowl.

4 Spread the chutney over the naan breads and top with the eggs. Finish with a scattering of onion, coriander and chilli, a drizzle of the tamarind and a few flakes of sea salt.