Its brunching time! Yes, its finally Saturday and you have had the chance to sleep in and dream about what heavenly morsels you are going make to go with your mimosa (look at me talking like its not 53rd of Januworry) - Mimosa money?? hahahaha
Okay I digress from telling you how to make this wonderfully scented tangy dish, that my (an your) vegetarian friends can partake in (I see you, and I appreciate you)
3/4 teaspoon of chilli powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon of turmeric
Salt and pepper to taste
2 and 1/2 tomatoes chopped
1 onion, finely chopped
1 teaspoon garlic and ginger
1 tablespoon of olive oil
In a skillet or wide bottomed pan, heat the oil over a medium heat.
Once the oil is hot, add the onion and fry until translucent, next add the garlic and ginger and cook until fragrant (2-3 minutes)
Add the cumin, coriander, chilli power, turmeric and cook the spices for 3 minutes.
Add the tomato and let cook to form a chutney
Make a well in the tomato chutney and crack the in eggs in, cover and let cook until the whites are set and the yolks are runny.
Garnish with a handful of chopped coriander and serve with a nice piece of toast.