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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.