This breakfast was a case of using ingredients that had been in the back of the fridge for far too long, raiding the store cupboard, and nicking a few things from my housemate Jack in exchange for a mouthful. Two baking potatoes had been around a month or more, and this morning I decided that time for one of them, was up. Since reading on twitter a month or two ago that Skint Foodie puts curry in his tomatoes on toast (see link for recipe), it’s been on my mind to use curry and tomato together, and this is how I ended up doing it. According to taste-tester Jack, this egg dish is the best one yet (though there are a few he hasn’t tried). He liked the freshness that the lemon and nigella seed yogurt brought to the dish.
I think this would work well as a cheap supper dish too, as the potatoes give it more body.
Serves 1-2 depending on how many eggs used.
1 baking potato, peeled and cut into very small cubes
1 tin, chopped tomatoes
½ tablespoon, tomato puree
2-3 teaspoons, curry powder (if you feel it needs to be more curried in flavour, add more depending on strength of one you have)
1 teaspoon, vinegar
1 teaspoon, sugar
2 garlic cloves, whole
1 red chilli, deseeded and chopped
½ teaspoon, nigella seeds
squeeze of lemon juice
heaped tablespoon, natural yogurt
fresh coriander leaves
pinch of salt
Melted curry butter, and a few extra nigella seeds to sprinkle over
How I made it:
Coat the cubed potatoes in a tablespoon of oil and 1-2 teaspoons of curry powder, the chopped red chilli and whole garlic cloves with skin on, and fry in a pan until cooked through, tossing regularly to ensure they don’t burn. Season the potatoes with some salt. Then add the tomatoes, more curry powder, the vinegar, tomato paste, sugar and cook for 5/10 minutes, until the tomato is not too liquid. If it dries out too much though add a dash of water to loosen it up. Taste for seasoning and spice levels. Turn the grill on to high. Mix up your yogurt garnish, excluding coriander and check it has a decent lemon kick, and is adequately seasoned. Gently break eggs into the tomato sauce. Place under the grill. Prepare optional garnish of melted curry butter by heating a knob of butter in a frying pan with some curry powder until frothy, but not burning. Remove eggs from the grill when the white is cooked but not hard, (or to preference) and yolk is still runny.
Serve by spooning yogurt over, garnishing with picked coriander leaves and a sprinkling of few extra nigella seeds and a bit more fresh chilli if you wish. And finally, if you’re using it, drizzle over curry butter.
A mug of tea, and a hang over.