Serves : 2 – 4 servings
Ingredients :
Ingredients :
1) EXTRA VIRGIN RAPESEED OIL or HALF
OIL/HALF BUTTER 2–3 tablespoons (I like to add a good knob of butter
once the cumin has coloured)
2) CUMIN SEEDS 1 teaspoon
3) FRESH GREEN CHILLI 1 finger-type, finely chopped
4) FRESH ROOT GINGER 5cm (2in) piece, peeled and finely chopped
5) GARLIC 2 cloves, finely chopped
6) ONION 1, thinly sliced
7) GROUND TURMERIC ½ teaspoon
8) POTATOES 2, cut into 3mm (⅛in) slices, preferably using a mandoline
9) OKRA 8–10 pods, washed, thoroughly dried and sliced 1cm (½in) thick
10) SPRING ONION 1, finely chopped, white and green parts alike
11) FINELY CHOPPED FRESH CORIANDER 1 heaped tablespoon, or to taste
12) EGGS 4
13) SALT
2) CUMIN SEEDS 1 teaspoon
3) FRESH GREEN CHILLI 1 finger-type, finely chopped
4) FRESH ROOT GINGER 5cm (2in) piece, peeled and finely chopped
5) GARLIC 2 cloves, finely chopped
6) ONION 1, thinly sliced
7) GROUND TURMERIC ½ teaspoon
8) POTATOES 2, cut into 3mm (⅛in) slices, preferably using a mandoline
9) OKRA 8–10 pods, washed, thoroughly dried and sliced 1cm (½in) thick
10) SPRING ONION 1, finely chopped, white and green parts alike
11) FINELY CHOPPED FRESH CORIANDER 1 heaped tablespoon, or to taste
12) EGGS 4
13) SALT
Preparation Method :
- Heat the oil in a frying pan large
enough to hold 4 eggs. When hot, add the cumin seeds and sizzle on a
medium heat until they change colour – watch closely for this. Then add
the butter, if using.
- Add the green chilli, ginger and garlic and sauté for 1–2 minutes, until the garlic becomes pale but does not colour. Add the onion and sauté for 1–2 minutes more, until translucent, then add the turmeric, stirring over a low heat for another minute or so.
- Now add the potato slices and sauté for at least 3–4 minutes. Add the okra and a sprinkling of salt and stir together. Pour in a dash of water, cover the pan and cook over a low heat until the potatoes are just tender, not falling apart (about 4 minutes).
- Gently stir in the spring onion and coriander, then adjust the seasoning as necessary. Scrape down the sides of the pan.
- Using the tapered end of an egg, make 4 four dents in the mixture, spacing them well apart and about 4cm (1½in) from the sides of the pan. Break an egg into each dent, taking care to get the yolk in the middle of it. Cover the pan and cook over a very low heat so that the potatoes don’t burn but the eggs poach in the steam. When done to your liking, cut the potato base into 4 segments, each one including an egg, and serve straight away.
- If you prefer, the eggs can be cooked for 12–15 minutes on the middle shelf of an oven preheated to 120°C/250°F/Gas Mark ½. Keep checking until the yolks are cooked just right.
- Add the green chilli, ginger and garlic and sauté for 1–2 minutes, until the garlic becomes pale but does not colour. Add the onion and sauté for 1–2 minutes more, until translucent, then add the turmeric, stirring over a low heat for another minute or so.
- Now add the potato slices and sauté for at least 3–4 minutes. Add the okra and a sprinkling of salt and stir together. Pour in a dash of water, cover the pan and cook over a low heat until the potatoes are just tender, not falling apart (about 4 minutes).
- Gently stir in the spring onion and coriander, then adjust the seasoning as necessary. Scrape down the sides of the pan.
- Using the tapered end of an egg, make 4 four dents in the mixture, spacing them well apart and about 4cm (1½in) from the sides of the pan. Break an egg into each dent, taking care to get the yolk in the middle of it. Cover the pan and cook over a very low heat so that the potatoes don’t burn but the eggs poach in the steam. When done to your liking, cut the potato base into 4 segments, each one including an egg, and serve straight away.
- If you prefer, the eggs can be cooked for 12–15 minutes on the middle shelf of an oven preheated to 120°C/250°F/Gas Mark ½. Keep checking until the yolks are cooked just right.
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