Simple Egg Topping Savoury Custard

CREDITS

Fathima Mahomed

INGREDIENTS

6 fresh eggs4 ripe tomotoes grated skinless 1 medium red onion chopped finely3 Tablespoon veg oil 1 Tablespoon butter ghee (Clarified butter)1 teaspoon garlic paste 1 teaspoon red chilli flakes 1 teaspoon sugar1 teaspoon red chilli powderFew green chillies slit or round ringsFew spring onionsFresh dhania (coriander) chopped Mixed dried herbs optionalPinch black pepper Salt to taste3 Tablespoon fresh cream(use amounts as you wish I just drizzled... Methi (Fenugreek) bhaji (Spinach)/fenugreek herbs give a beautiful fragrance to this dish but it's optionalMethi (Fenugreek)/fenugreek optional

METHOD

In a large non stick frying pan, heat oil fry chopped red onions. Add grated ripe tomotoes cook till soft, add sugar seasonings followed by pastes, flakes and chilli powder let it cook for a few minutes turning heat up. Crack one egg at a time in a saucer add this to a small bowl until all 6 eggs are cracked making sure they fresh add black pepper now whisk the eggs. Lower heat, take the Whisk eggs and pour over the tomotoe and onion mixture. Do not stir, add butter ghee (Clarified butter), green chillies spring onions and cook further until the butter ghee (Clarified butter) and oil starts to surface. Drizzle fresh cream over the egg savory custard.
Plate individually, garnish with fresh dhania (coriander) pairing with side fries and rollsMethi (Fenugreek) bhaji (Spinach)/fenugreek herbs complement this dish although this is an option and if you wish to add on, sprinkle when adding on the beaten eggs, avoid stirring heavy it may become too mushy. Bon appetite ♥️Shu-Hani ♥️

INFO & TIPS

Creamstyle decatent brunch

POSTED ON

25 Sep 2020

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