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Sri Lankan-style omelette with quick aubergine relish
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A speedy supper that also makes a great weekend brunch. The relish o sets the heat of the chillies.
2 tbsp aubergine pickle
1⁄2 lime, juice
handful coriander leaves, finely chopped, plus extra to serve
11⁄2 echalion shallots, finely chopped
2 tbsp essential Waitrose sun ower oil
1-2 green chillies, deseeded and finely chopped
5 dried curry leaves
5 essential Waitrose eggs
1 tsp ground coriander
1 tsp chilli flakes
3 essential Waitrose tomatoes, roughly chopped
1 Combine the pickle, lime juice, coriander leaves and 1⁄2 the finely chopped shallots; season and set aside. Preheat the grill to high. Heat the oil in a large, non-stick, ovenproof frying pan on a medium heat; add the remaining shallots with the green chilli, curry leaves and a little salt. Fry for 2-3 minutes, until the shallots are translucent; discard the leaves. Whisk together the eggs, ground coriander and chilli flakes; season.
2 Add the tomatoes to the pan for 30 seconds, then pour in the egg mixture. Cook for 4-5 minutes until browned underneath, then transfer to the grill and cook for 1 minute, until golden. Cut into wedges and serve straightaway, sprinkled with coriander and with the aubergine relish and some warm atbreads, if liked.
Typical values per serving:
This recipe was first published in November 2017.
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