Indian Eggs with Tomatoes and Paneer

Serves 2

  • 4 Eggs, free range

  • 100g Paneer, chopped into small cubes

  • 1 Small Onion, finely chopped

  • 1 Tomato, finely chopped 

  • 1 Green Chilli, finely chopped

  • 1 tbsp Coriander, finely chopped

  • 2 tsp sunflower oil

  • Salt to taste

  • Pepper, freshly ground

Method

  • In a medium frying pan heat the oil and add the chopped onions and chopped chilli. Fry on a moderate heat, until the onions are golden brown.

  • Add the chopped tomatoes and the paneer and fry for a further minute. The paneer will start to brown a little.

  • Crack the four eggs into the pan being careful not to break the yolks. Cook for about 3 minutes or until the egg whites are set. Place in a pre-heated moderate oven for 3-4 minutes. 

  • Grind some rock salt and some freshly ground pepper over the eggs.

  • Sprinkle the eggs with the chopped coriander.

  • Place the eggs onto a plate. The yolks should still be slightly runny.

Tips

  • You can beat the eggs, rather than leaving them whole to make scrambled eggs. Add the beaten egg to the onion, tomato, paneer mixture and stir on a low to medium heat and then serve.

  • Enjoy the eggs with my detox salad, which I'll post very soon.