19. Mar, 2017


Delicious breakfast treat - or a light lunch or dinner.


6-8 eggs, 1 chopped onion, 2 green chillies, 1 teaspoon each salt, crushed garlic and sugar, 2 teaspoons curry powder, 2 tins chopped tomatoes, chopped coriander.

Fry the onions and chillies in 2 tablespoons of butter until lightly browned. Add the crushed garlic and curry powder and fry for a minute. Add the tomatoes, salt and sugar and cook on low heat, covered, for 30 minutes. Then turn up the heat to medium, and carefully make a "hole" in the chutney and crack in an egg. Continue until you have used up all the eggs. Sprinkle the eggs with salt and place the lid on the pot/pan for about 5 minutes or until the eggs are cooked the way you like it. Sprinkle over some chopped coriander and serve with some crusty bread to mop up the chutney. Enjoy!