Type of cooking:
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Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 2 people) :
-4 British Lion eggsMethod: Mix the mint with the yoghurt, cumin and the lemon juice. Leave to one side.
-2 cloves garlic, finely chopped
-2 spring onions, finely sliced
-2 tsp cumin powder
-1 tsp coriander powder
-½ tsp hot chilli powder
-35g fresh coriander leaves
-150g fat-free natural or Greek yoghurt
-35g mint leaves, chopped
-½ tsp ground cumin powder
2 flat seeded flat breads, grilled until warm and a little crispy at the edges (optional)
Start nice and simply by mixing the mint, yoghurt, cumin and lemon juice and leave to one side.
Next put the vegetable oil in a large non-stick pan under a low heat and add the garlic and spring onion for 2-3 minutes.
Once these are soft add the spices and stir well. Next add in the deseeded tomatoes and cook until soft but not mushy! 6-8 minutes is plenty.
Next make 4 gaps in the tomato mixture and crack in the eggs. Season the top of each egg with a small pinch of cumin and a little salt.
Cook until the whites are firm but the yolk is runny. Grill the flat breads in the meantime.
Once the egg and tomato dish is ready, you can ether serve it in the pan or scoop it out onto a plate with the grilled flatbreads.
Scatter over the fresh coriander and serve with the minted yoghurt on the side.