Brunch time is, and should be, about celebrating the enjoyment of eating- we like to indulge in courses of it, especially when everything is spread down the table to share. This usually occurs once a week, on the weekend. You want something a little more than your typical eggs, you want interesting flavorsome and exciting. This was one of those dishes made up for such an occasion, inspired from our love of India.
1 tbs Cumin seeds
1 tbs Coriander seeds
1 Cinnamon stick
1 tbs Mustard seeds
2 finely sliced shallots
Thumb ginger, peeled and grated
2 garlic cloves, finely sliced (1 for tomato sauce and 1 for aubergine mixture)
Small bunch coriander, finely chop the stalks and leaves to be reserved for garnish
1 tin tomato (400g)
2 tsp maple syrup
Half aubergine, 1cm cubes
Handful okra, sliced lengthways and again
1 tbs turmeric
4 free range eggs
4 tbs natural yoghurt
1 lime for juice and zest
half red onion, chopped finely
1 tbs salted butter
Pinch dried chili
A small handful of fresh curry leaves (optional)
1. Dry roast the spice mix until fragrant then grind to a fine powder.
2. To make the tomato sauce, heat the coconut oil then add the shallots, garlic, ginger and finely chopped coriander stalks in a saucepan over a medium heat, add a tablespoon of the spice mixture and stir for a further 5 minutes. Add the tin of tomatoes and a small squeeze of maple syrup. Cook for 10-15 minutes, this will be the top layer to your dish. Set aside.
3. Heat a tablespoon of coconut oil in a pan and add the rest of the sliced garlic, after lightly golden add the aubergine, okra and turmeric. Cook on a medium heat, stirring frequently, for 5-8 minutes. Once cooked down add the spinach and take off the heat immediately. Divide this mixture between two oven proof ramekins, and then spoon your tomato sauce on top making a two little wells in each for your eggs. crack your eggs in.
4. Cook to your liking, we do around 10 minutes. Whilst in the oven make your yoghurt dressing by adding lime juice/zest, a pinch of spice mix, salt and the red onion.
5. Now for the spicy oil and curry leaves- we like to make the oil with butter (but can substitute for an oil), heat the butter and dried chili- take it off when it starts to brown a little. In a separate pan add a little oil of your choice (we use coconut oil) and add the curry leaves. Cook until crisp.
6. Dollop the yoghurt on the baked eggs and pour on the sizzling butter, with coriander, crispy curry leaves, chili and lime for garnish. Serve with a hot naans or flatbreads.