Chaat Masala eggs with minty yoghurt
Kylee Newton - The Modern Preserver
2
Breakfast
Elevate your weekend eggs with our Chaat Masala seasoning.
This is so quick and easy to whip up, and you don’t have to even think of what spices to use, it’s all there in the one delicious jar.
Ingredients
½ red onion
- 1 Tbsp EVOO
- 20g unsalted butter
- ¼ tsp Kashmiri chilli powder
- ¾ tsp Chaat Masala
- 100g diced tinned tomatoes
- 5 eggs, lightly whisked
- 1-2 soft while bread buns
- Softened butter, for the buns
- 2-3 sprigs mint
- 100g Greek style natural yoghurt
- Pinch sea salt
- Pepper, to season
- 1-2 low heat green chillis, sliced
Directions
Heat the oil & butter in a frying pan on a medium heat. Chop the onion, root to tip, into thin strips and add to the pan. Sauté for about 5 minutes until soft & glossy. Stir through the Kashmiri chilli and Chaat Masala and cook off for an extra minute.
Lightly drain the tomatoes, add to the frying pan, cooking for about 3-4 minutes until some of the juices reduce.
Meanwhile, roughly chop some of the mint leaves and mix through the yoghurt, in a small bowl, with a pinch of salt and a generous grind of black pepper. Cut the buns in half and toast the cut top-side only, leaving the rest all soft and fluffy.
Increase the heat on the frying pan and add the whisked eggs. Continuously, but gently, stir the eggs until they start to create curds and become scrambled - trying not to over scramble and too dry.
Butter the buns, while still warm, with the softened butter and serve with the eggs, a garnish of mint, the sliced green chillies and with the yoghurt on the side.