Spice up your morning with some South Asian-inspired flavours from food writer Sabrina Gidda
Masala eggs, yogurt, feta & tempered spice
It’s just not brunch for me without eggs. I absolutely love them. This is a version of an iconic Turkish egg dish I have eaten many times over the years. You can make this with soft-boiled eggs too, if you want to serve it as part of a sharing brunch. It is a great way to make sure you keep using up your spices by bringing them forward into your meals.
SERVES 2 PREP 20 mins COOK 10 mins EASY
splash of white vinegar 4 eggs (as fresh as possible) ½ tsp Kashmiri chilli powder 250g Greek-style yogurt, at room temperature 2 tsp garlic paste
120g unsalted butter 6 fresh curry leaves 2 Indian green chillies, finely chopped ½ tsp cumin seeds ½ tsp coriander seeds ½ tsp ground turmeric 1 tsp ginger paste 100g vegetarian feta coriander leaves, to garnish
1 Bring a small pan of water to the boil, add the vinegar, then crack in the eggs. Simmer over a low heat for 3-4 mins. (If your eggs aren’t so fresh, I would recommend frying them and finishing the dish in the same way.)
2 Meanwhile, stir the Kashmiri chilli powder into the yogurt, along with 1 tsp of the garlic paste. Spread thickly over the middle of a serving plate or bowls, if portioning.
3 Cook the butter, curry leaves, chillies, cumin and coriander seeds, the turmeric, ginger and remaining garlic paste in a small pan over a low heat until the leaves are sizzling, then swirl until the butter begins to foam.
4 Carefully drain the eggs, put them on top of the yogurt, then pour over the tempered spice butter. Season with freshly ground black pepper and salt, then crumble over the feta and scatter over the coriander leaves.
Aloo waffle
Potato waffles, fried eggs and tarka beans is a win on every front. Initially, as a child, my palate was weighted heavily in favour of ketchup, until I firmly stood in camp brown sauce. In this recipe, I have opted for a sweet and tangy tomato relish that unites the best of both. You can make this in pancake form if you don’t have a waffle iron, but I wanted to create maximum nostalgia.
SERVES 4 PREP 20 mins COOK 30 mins EASY
400g mashed potato 4 spring onions, finely sliced 1 heaped tsp ginger paste ½ tsp garlic paste ½ tsp chopped Indian green chilli a few coriander sprigs, stalks finely chopped ½ tsp garam masala 2 eggs, plus fried eggs to serve 2 tbsp vegetarian Italian-style hard cheese 75g plain flour butter or oil, for the waffle iron or pan kasundi tomato relish (see right), to serve
1 Put the mashed potato and spring onions in a bo
