Diary of a Dying Nation (@DiaryofaDyingNation)

Eggs bhurji The origins of this breakfast dish are Indian. It is a great one to serve when you have guests round, because the base needs to be made in advance, so that the flavours have time to infuse. When you want to eat it, all you have to do is add the eggs and seasoning and serve. It is traditionally served with roti or naan, or even rice, but we serve it on toast, with some lime drizzled over the top, along with fresh coriander and spring onions. For the base 3 tbsp olive oil 3 onions, peeled, halved and thinly sliced 2 garlic cloves, peeled and minced 60g fresh ginger, peeled and minced 2 green chillies, finely diced – save a little to finish 15g fresh turmeric, peeled and grated 1½ tbsp cumin, toasted and finely ground Salt and pepper ½ lime, juiced For the eggs: 8 eggs 4 T. coconut milk (or full-fat milk) 2 T. unsalted butter (or a neutral oil), + extra for buttering the toast 4 slices sourdough, toasted 4 sprigs coriander 2 spring onions, sliced thinly on an angle Start with the base. Heat the oil in a medium saucepan and, when hot, add the onions, stir for a couple of minutes, then turn the heat to very low. Cook for about five minutes, until they start to soften, then add the garlic, ginger, chilli, turmeric and cumin and season. Cook until the onions have completely softened and the spices have infused – about another 25 min. Check the seasoning, add half the lime juice and leave to cool, so the flavours get to know each other. When you are ready to serve, whisk the eggs with the coconut milk and season, but only salt lightly; add more salt once the eggs are cooked, if necessary. In a large frying pan, melt the butter on a low heat. Once it is foaming, add the onion base and stir to warm through for a couple of minutes. Pour in the egg mix and stir constantly to prevent the eggs from overcooking or sticking to the pan – this should take only a matter of minutes, because you want the egg mix to be quite loose. Turn off the heat, but continue to stir: the residual heat will cause the mix to carry on cooking. Check the seasoning. Butter the toast and place a piece on each plate. Top with the egg mixture, drizzle over the rest of the lime juice and scatter the coriander and spring onions on top. #Breakfast #Eggs #EggsBhurji #MakeThis https://www.theguardian.com/food/2020/sep/27/eastern-inspired-brunch-recipes-towpath-cafe-eggs-bhurji-aubergine-kasundi-armenian-spice-cake-lamb-meatballs-harissa