Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.

Serves 2

Ingredients:

• 2 tbsp cooking oil

• 1/2 red onion sliced length wise

• 1 green chilli sliced length wise in 4

• 1 Roma tomato chopped fine

• 1 tsp garlic paste

• 1/2 tsp turmeric

• 1/2 teaspoon cumin ground

• 1/4 teaspoon fine sea salt

• 3 organic eggs

• 1/2 bunch cilantro chopped fine

Directions:

1. In a skillet, heat oil and saute onions, green chilli till onions are translucent

2. Add chopped tomatoes, garlic paste and all of the spices.

3. Add eggs and stir to scramble with the spicy mixture.

4. When eggs are done, add cilantro and cook for another minute

5. Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)