Curried eggs with spicy tomato salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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To make the salsa, place all the salsa ingredients into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
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To make the curried eggs, break the eggs into a large bowl and add the cayenne pepper, chilli flakes and cream. Whisk together well and season with salt and freshly ground black pepper.
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Melt the butter in a frying pan over a medium heat and add the egg mixture. Gently cook, stirring continuously, until thickened and cooked to your liking.
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To serve, place the curried eggs onto a warm plate and spoon over some of the spicy salsa.
Ingredients
For the spicy tomato salsa
- 50g/1¾oz chopped tomatoes
- ¼ red onion, finely sliced
- ¼ orange pepper, thinly sliced
- 15g/½oz fresh basil leaves
- ½ tsp dried chilli flakes
- salt and freshly ground black pepper
For the curried eggs
- 3 free-range eggs, whisked
- pinch cayenne pepper
- pinch dried chilli flakes
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 25g/1oz unsalted butter
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