Rich's Eggs Masala 14/03/2017, Recipes
Fresh-range founder and director Rich was recently asked to make one of his favourite dishes for Crumbs Magazine. He chose his all-time favourite breakfast - Eggs Masala. You can read the article in Crumbs here or find the recipe below.
1 tsp rapeseed oil
1 small organic turmeric root, peeled
and finely chopped
1 tsp cumin seeds
1 organic red onion, chopped
1 red chilli, finely sliced
1 romano pepper, chopped
ó tsp ground turmeric
2 tsp garam masala
120ml hot water
2 organic free-range eggs
2 slices of Sherston loaf
fresh coriander, coarsely chopped
– Heat the rapeseed oil gently in a pan. Add the turmeric root along with the cumin seeds and fry on a low heat for 30 seconds. Then add the onion and fry for a further 2 minutes.
–Add the chilli and romano pepper and cook for 2 minutes more, before adding the ground turmeric and garam masala, and stirring.
– Add the water, stir and bring the mixture to a simmer.
– Crack the eggs onto the top of the mixture and continue to simmer for 5-7 minutes (depending on how runny you like your eggs) and toast the bread.
– Finally, season with salt and pepper, scatter the coriander over and serve with the toast. Enjoy!