Baked eggs in a spiced roast tomato sauce, and hard-boiled egg salad on toast with green peppercorns and crisp fried curry leaves
Eggs are a prime ingredient in my kitchen. I turn to them on a busy day, and especially when my meals fall victim to my poor menu planning. An omelette made with leftover vegetables or produce by way of a refrigerator clean-out session, served with tomato salsa and a slice of toast, or even plain rice, brings satisfaction. Keeping this in mind, this week’s eggs are baked and served with a quick roast tomato sauce flavoured with cumin, and hard-boiled for a salad made with green peppercorns and crisp fried curry leaves, and served over warm slices of toast.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado