Eggs Bhurji

Method

1. Peel and grate the garlic and the ginger. Peel and chop the red onion. Finely chop the green chilli, discarding the pith and seeds. Wash the cherry tomatoes and cut them into quarters.

2. Heat the olive oil in a large nonstick frying pan over high heat. When the oil starts to shimmer, add the fennel and mustard seeds and cook for a minute or so until the seeds start to pop. Lower the heat to medium and add chopped onions. Cook for a few minutes, stirring regularly, until the onions start to soften and then add the grated garlic and ginger and the chopped green chilli. Cook for another minute until the raw smell of the garlic and the ginger turns fragrant.

3. Add the ground coriander, the turmeric and the Kashmiri chill powder. Stir those in and cook for just another minute. Add the chopped cherry tomatoes and a few tablespoons of cold water. Stir and bring to the boil, add a lid and reduce the heat to medium/low and cook for about five minutes until the tomatoes start to break down.

4. Crack the eggs into a bowl, add a teaspoon of flaky sea salt and use a hand whisk to combine the egg white and yolks. Wash, trim and chop the spring onions. Wash and roughly chop the coriander, discarding any thick stems. It is fine to leave the finer stems in, but the thick ones have quite an overpowering flavour that will throw out the balance of this dish, so best not to use them.

5. By now your tomatoes should have cooked down and you will have a lovely, fragrant, thick base for the Eggs Bhurji. Pour in the eggs, add half of the chopped spring onions and stir gently using a spatula to combine the eggs with the spiced tomatoes and onions. Keep stirring the eggs until they have cooked through, about five to six minutes will do it. I like my Eggs Bhurji a little loose in texture and not too dry; a bit closer to the Parsi Akoori mentioned above but you can of course cook the eggs to your own liking.

6. When the eggs are done, stir in lots of chopped coriander and the garam masala. Serve your Eggs Bhurji right away on warm plates with the rest of the chopped spring onions and some more chopped coriander scattered across the top and toasted sourdough bread on the side.

7. If you fancy it, have some of your favourite brunch sides with the Eggs Bhurji, some crispy streaky bacon might be good, or some roasted tomatoes and mushrooms would be very lovely.