Recipes
Dad's eggs in chilli and tomato chutney
by Anashrifrom London (home is Cape Town, South Africa, studying in London at the moment)
Recipe Story
Having grown up in a typical family of Indian descent in Durban, South Africa, my father's cooking repertoire consists of a grand total of three dishes, which get hauled out and made in strict rotation when my mother is ill or away. The common themes are simplicity and spice. This recipe is an old faithful for when the cupboard is quite bare but you still want something more flavourful than a grilled cheese sandwich.
Servings:
Serves 2 - 3Level of difficulty:
EasyIngredients
4 eggs
8 - 10 large plum tomatoes
3 green chillies, sliced lengthways with seeds
Half an onion, sliced
Half a teaspoon of turmeric
2 tablespoons of sunflower oil
Small handful of fresh or dried curry leaves
Large handful of coriander (optional)
Salt to taste
Method
Place tomatoes in a bowl of boiling water. When peels start to tear, transfer them into cold water for a couple of minutes. Then drain, peel and chop.
Heat oil in a medium-sized pot, add onions, turmeric, chilles, curry leaves
When onions are soft, add tomatoes and cook until soft and quite smooth. Add salt to taste.
Then crack the eggs open into tomato chutney, with a bit of salt. Break yolks but do not scamble, just leave the eggs to cook as much as you like (lovely with yolks still runny). Give it a stir or two after eggs have set a little.
Finish with coriander and serve with crusty bread and a salad.
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